Add the chicken to a medium bowl and drizzle with soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Allow it to marinate for 15 minutes, or refrigerate for up to 1 day.

While the chicken is marinating, whisk together the sauce ingredients in a bowl until well combined: water, soy sauce, hoisin sauce, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.

Prepare the chicken: In a wok or a large skillet, heat the canola oil over medium-high heat. Dust the chicken with 3 tablespoons of cornstarch, stirring well to ensure all pieces are evenly coated. Use a spoon to break apart any clumps, making sure each piece is thoroughly covered.

When the oil is hot, use a large spoon to carefully add the chicken to the pan in batches, spreading it out in a single layer (discard any leftover marinade). Let it cook on the first side until it turns golden, which should take about 1 minute. Then, using tongs, flip the chicken and cook on the other sides, stirring occasionally, until all sides are a rich golden brown and the chicken is fully cooked, approximately 3 more minutes.

If you're planning to cook the vegetables: Transfer the chicken to a plate and, using a paper towel, gently wipe out the pan. Add more canola oil to the pan and stir-fry the vegetables until they are crisp-tender, which should take about 4 minutes. Once done, add the chicken back into the pan.

Add three-quarters of the green onion to the pan and sauté for 1 minute, stirring continuously. Pour in the sauce, tossing everything to ensure the chicken is evenly coated. Allow it to cook for an additional 1 to 2 minutes, stirring constantly, until the sauce becomes thick and wonderfully sticky. Mix in half a tablespoon of sesame seeds. Top with the remaining green onion and sesame seeds. Serve hot alongside rice, quinoa, or cauliflower rice, depending on your preference.