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Whisk together the eggs in a small bowl until combined then set aside; In a separate bowl, whisk together 1 cup of the chicken broth and the cornstarch until a slurry forms and set aside;Pour 3 cups chicken broth into a medium saucepan over medium heat;Add in the garlic powder, onion powder, ground ginger, pepper, salt, and half the chopped onions then stir to combine and bring to a boil; Once boiling, whisk the cornstarch slurry in and cook for 2-3 minutes until thickened; Bring the mixture back to a boil, then begin stirring in a clockwise direction with a wooden spoon;Pour the egg mixture into the broth slowly while continuing to stir in a clockwise direction; Stir the eggs for another 30 seconds until the eggs are cooked;Add in the sesame oil and rice vinegar, then remove from heat; Serve with sesame seeds and chopped onions on top.