Prepare the Sauce: In a medium bowl, whisk together chicken broth, hoisin sauce, sesame seed oil, honey, and rice wine vinegar. Mix in minced garlic, cracked black pepper, chili powder, and minced ginger. Set aside.

Coat the Chicken: In another bowl, take chicken thighs, cut into bite-sized pieces, and coat with cornstarch, salt, and cracked black pepper to taste.

Sauté the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes until golden brown and cooked through. Remove from skillet.

Cook the Vegetables: In the same skillet, add more oil if necessary and toss in garlic, ginger, green bell pepper, onion, and celery. Sauté for about 5-7 minutes until tender.

Combine and Simmer: Return the cooked chicken to the skillet, pour in the sauce, and simmer for 3-5 minutes until thickened.

Serve Warm: Remove from heat and serve over steamed rice or noodles.