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Cut your chicken into bite sized pieces and add to a bowl. Season well with the black and white pepper, paprika, onion powder, and garlic salt. Toss really well to coat and add to a 9 x 12 baking dish.
In a bowl add your soy sauce, orange juice, brown sugar, and olive oil. Whisk well to combine and then whisk in your Chinese five spice if using.
Slice your red bell pepper and red onions into strips and add to the chicken. Drain your water chestnuts and add to the chicken. Slice your green onions, both white and green parts, add half to the chicken.
Pour over your soy sauce mixture, cover the baking dish with a single piece of foil. Bake for 45 minutes at 375°. Halfway through baking, uncover carefully, give it a good stir, cover and finish baking.
At the 45 minute mark, uncover, turn off the oven and let sit in oven for 15 minutes before serving.
Serve over rice, top with more soy sauce or chili sauce, and top with the remaining green onions. Can also top with fried onions or garlic for some crunch.