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Mix the chicken with the smoked paprika, garlic powder and some black pepper in a bowl until well coated.
Heat a drizzle of oil in a lidded frying pan. Fry the chicken until golden-brown, but not fully cooked. Remove from the pan and set aside.
Lower the heat and add the garlic and ginger. Cook for 30 seconds, until fragrant.
Stir in the soy sauces, oyster sauce, honey, mirin, vinegar and chilli flakes, if using. Add a splash of water, if needed, to loosen the sauce.
Add the green beans and bring back to a gentle simmer.
Return the chicken to the pan and cover with a lid (use a baking tray or kitchen foil if your pan doesn't have a lid). Simmer gently for 7–8 minutes, until the chicken is cooked through and the beans are tender but not mushy.
Remove the lid and simmer for a further 1–2 minutes so the sauce becomes loose, glossy and spoonable (not thick or sticky).
This can now be left to cool before portioning up and freezing, if you like.
Alternatively, serve straight away with cooked rice and topped with the spring onions and sesame seeds.