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For the Chili Crisp Sauce, whisk together the chili crisp, soy sauce, rice vinegar, honey or brown sugar, and sesame oil in a small bowl until combined. Set aside.
Pat the chicken dry with paper towels, then add to a large bowl along with the cornstarch, salt, pepper, and garlic powder. Mix until the chicken is lightly coated. This creates a thin crust when fried. (Optional: Let the chicken sit for 15 minutes to develop even more flavor.)
Heat ¼ cup oil in a large skillet over medium-high heat.
Add the chicken pieces in a single layer and cook 2-3 minutes per side, turning occasionally, until golden brown and crispy. Cook in batches if needed to avoid overcrowding. Transfer to a plate.
Remove most of the oil from the pan, leaving about 1 tablespoon.
Add the fresh garlic and ginger. Cook 30 seconds until fragrant.
Stir in the reserved chili crisp sauce and simmer 1-2 minutes until slightly thickened.
Return the crispy chicken to the pan and toss until well coated in the chili crisp sauce. Heat through about 1 minute.
Serve over steamed rice and top with green onions, sesame seeds, extra chili crisp.