Instructions

• Cut the chicken into 1–2 inch pieces and place in a large bowl or a zip-top bag.
• Add 1 tablespoon sesame oil, 2 tablespoons lime juice, cornstarch, salt, black pepper, and garlic powder to the chicken. Toss or shake until all pieces are evenly coated.
• Whisk together the chili crisp, honey, and the remaining 1 tablespoon lime juice in a small bowl; set the sauce aside.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and let it heat until shimmering. Add the chicken in a single layer (cook in batches if needed so pieces aren’t crowded).
• Let the chicken cook undisturbed for 3–4 minutes so the underside browns, then stir or toss and cook another 2–4 minutes until the chicken is browned and cooked through (internal temperature 165°F / 74°C or no pink inside).
• Pour the prepared sweet chili crisp sauce over the chicken, toss to coat, and cook 1–2 minutes more until the sauce is heated and slightly thickened. Remove from heat.
• Transfer the chicken to a serving dish, garnish with the thinly sliced green onions, and serve warm.