Start by cutting the boneless chicken into 1-inch pieces for even cooking. In a bowl, combine with the garlic-ginger-onion mix, soy sauce, chili powder, black pepper, and a splash of water. Cover and refrigerate for at least 1 hour, or up to overnight.

While the chicken marinates, chop the green peppers and yellow onion into bite-sized pieces.

In a wok or deep frying pan, pour enough oil to cover the bottom and heat it to 350°F (177°C).

Carefully coat the marinated chicken pieces in corn starch, shaking off excess. Fry in batches for 5-6 minutes until golden brown and crispy. Remove and drain on paper towels.

In a separate pan, heat a tablespoon of oil over medium-high heat. Add the garlic-ginger-onion mix and stir-fry until fragrant. Add onions and green peppers; cook for about 2 minutes.

Mix together dark soy sauce, rice vinegar, honey, and a little water. Pour into the sautéed vegetables and simmer for about 2-3 minutes.

Add crispy fried chicken into the pan with sautéed vegetables and sauce. Toss together for 1-2 minutes over medium heat.

Optionally garnish with finely chopped cilantro before serving.