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Preheat a pan or wok over medium-high heat. Add oil and cook the chicken with salt, pepper, garlic powder, oyster sauce, and chili garlic sauce until browned and cooked through. Set aside.
In the same skillet, add more oil and sauté the garlic until fragrant. Add the bell pepper, carrot, and cabbage, cooking until tender-crisp.
Add green onions, chili garlic sauce, light soy sauce, oyster sauce, chicken powder, garlic powder, and black pepper. Stir-fry until combined and the water has evaporated. Add the chicken back and mix.
Remove the mixture from heat and let it cool. Mix the flour and water to form a thick slurry.
Lay a spring roll wrapper on a flat surface, placing 1 tablespoon of the filling in the corner. Fold the bottom half over, then fold in the sides. Brush the edge with slurry and roll up the wrapper.
Repeat with the remaining wrappers and filling. Heat 2-3 inches of oil in a deep frying pan over medium-high heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
Make the spring sauce by combining all the ingredients in a mixing bowl. Taste and adjust the sauce as needed.