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Toss chicken with 1 tablespoon cornstarch in a medium bowl.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.
Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
Add sauce mixture to skillet; cook and stir until thickened and bubbly.
Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
Serve over rice. Top with green onions.