In a medium bowl, combine the chicken pieces, soy sauce, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced bell peppers and onion. Stir-fry for about 3-4 minutes until they are tender-crisp.

Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

Return the cooked chicken to the skillet. Add the chili garlic sauce, rice vinegar, and honey. Stir well to combine and heat through for another 2-3 minutes.

Remove from heat and garnish with chopped green onions and sesame seeds before serving.