In a large mixing bowl, combine diced boneless skinless chicken thighs with vegetable oil, garlic powder, salt, and cornstarch. Toss everything together until the chicken is evenly coated and let it sit for about 10 minutes.

Place a large skillet or wok on the stove over medium-high heat, adding 3 tablespoons of vegetable oil. Allow the oil to heat until it shimmers and starts to ripple.

Carefully add the marinated chicken in small batches to the skillet. Fry for about 4-5 minutes, turning occasionally until golden brown and crispy. Remove and set aside on a paper towel-lined plate.

In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they soften. Add the minced garlic and cook for an additional 30 seconds.

Return the crispy chicken to the skillet along with steamed green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper. Toss over medium heat for 2-3 minutes until well-coated.

Once heated, remove from heat and serve immediately over steamed jasmine or basmati rice.