In a large bowl, combine diced boneless, skinless chicken thighs with vegetable oil, garlic powder, salt, and pepper. Toss together until well-coated, then sprinkle cornstarch over the mixture.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and fry for 5–7 minutes until golden brown and crispy. Remove and drain on paper towels.

In the same skillet, add bell peppers and sauté for about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds.

Return the cooked chicken to the skillet, add fresh green beans and pour in sweet chili sauce along with grated ginger and crushed red pepper. Stir together for 2–3 minutes until heated through.

Transfer to a serving platter and serve over rice or with cucumber salad.