Begin by cutting boneless chicken into 1-inch pieces and place them in a mixing bowl. Add the garlic-ginger-onion mix, soy sauce, chili powder, black pepper, and a small splash of water to the chicken. Mix thoroughly, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight.

While the chicken marinates, chop the green peppers and onions into bite-sized pieces and set them aside in a bowl.

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

Take the marinated chicken pieces and lightly coat them with corn starch. Carefully drop them into the hot oil and fry for about 5-6 minutes until golden brown. Remove and let drain on paper towels.

In a large pan over medium heat, pour a drizzle of oil and add the reserved garlic-ginger-onion mix. Stir-fry for about 1-2 minutes until fragrant. Then, add the chopped onions and green peppers, cooking for an additional 2 minutes.

In a separate bowl, combine the dark soy sauce, rice vinegar, honey, and a splash of water. Pour this sauce into the sautéed vegetables and stir continuously for about 3-4 minutes until the sauce thickens.

Add the crispy fried chicken pieces to the pan with the sauce and vegetables, and gently toss everything together. Allow it to cook for an additional 1-2 minutes.