In a large bowl, combine diced boneless skinless chicken thighs with 1/4 cup plus 2 tablespoons of vegetable oil, 1 teaspoon of garlic powder, salt, and pepper. Toss to thoroughly coat the chicken pieces with the seasoning, then dust them with 3 tablespoons of cornstarch. Allow the chicken to sit while you heat the skillet, ensuring a crispy texture when cooked.

Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom, about 2 tablespoons. Once the oil is shimmering, add the chicken in small batches to avoid overcrowding, cooking for 5-7 minutes until each piece is golden brown and crispy. Use tongs to turn the chicken pieces occasionally, ensuring even cooking before removing them from the skillet.

With the cooked chicken set aside, add sliced bell peppers to the same skillet over medium heat. Sauté for 3-4 minutes, stirring frequently, until the peppers soften but still retain their vibrant color.

Reduce the heat to medium-low and return the crispy chicken to the skillet, along with the steamed green beans. Add 1/4 cup of minced garlic, a dash of sesame oil, ginger if using, and 1 tablespoon of crushed red pepper. Pour in 1 1/4 cups of sweet chili sauce, stirring well to coat all ingredients evenly, allowing them to heat through for 2-3 minutes.

Once everything is well combined and heated through, remove the skillet from heat. Serve your Chicken Green Bean Stir Fry immediately over a bed of rice or noodles.