In a large mixing bowl, whisk together cornstarch, all-purpose flour, salt, white pepper, black pepper, garlic powder, onion powder, and Chinese five-spice powder.

Cut the chicken thighs into bite-sized pieces and toss them in the prepared dry mixture until fully coated.

In a deep frying pan, heat vegetable or canola oil over medium-high heat until shimmering, about 5–7 minutes.

Carefully add the coated chicken pieces to the hot oil in batches and fry for about 4-5 minutes until golden brown and crispy.

In another skillet, heat a tablespoon of oil and sauté thinly sliced onion, chopped garlic, and diced green chilies until onion is translucent.

Add the fried chicken bites to the skillet and toss them in the aromatic mixture for an additional minute.

Add chopped green onions to the skillet and stir for another minute before transferring to a serving plate.

Garnish with fresh cilantro and serve with lemon wedges.