In a large bowl, combine the diced chicken thighs with vegetable oil, garlic powder, salt, and pepper. Toss in cornstarch until fully coated and let sit for about 5 minutes.

In a large skillet or wok, heat vegetable oil over medium-high heat until it shimmers.

Fry the chicken in small batches for 5-7 minutes until golden brown, then transfer to a plate lined with paper towels.

In the same skillet, sauté the bell peppers over medium heat for about 3-4 minutes, then add the minced garlic and cook until fragrant.

Return the cooked chicken to the skillet with the peppers, add steamed green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper. Stir and heat through for about 3-4 minutes.

Remove from heat and serve immediately, ideally over hot rice.