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Season your chicken pieces with ½ tbsp garlic powder, 2 tbsp onion powder, ½ tbsp salt, and black pepper.
Sprinkle in ¼ cup of cornstarch and toss everything to coat well.
Heat some oil in a wok or large skillet. Add the chicken in batches (don't overcrowd) and brown on both sides until cooked through.
While the chicken cooks, stir together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, ginger paste, and a small squeeze of gochujang if you want a little spice.
Once all the chicken is cooked, wipe out your wok with a paper towel, add the chicken back in, and pour the sauce over.
Let it simmer until the sauce is sticky and the chicken is glazed and cooked through.
Top with green onions and serve over white rice with a side of steamed broccoli.