Prepare the Chicken Coating: In a medium bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Pat the chicken pieces dry with paper towels, then dip each piece first in the beaten eggs, then coat thoroughly with the flour mixture.

Fry to Perfection: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350°F). Working in batches to avoid crowding, fry the chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Create the Sweet Chili Glaze: In a separate saucepan, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat for 2-3 minutes until the sauce thickens slightly and becomes fragrant.

Combine and Serve: Add the crispy chicken pieces to the saucepan with the sweet chili sauce. Gently toss until each piece is evenly coated. Garnish with sliced green onions and sesame seeds before serving.