In a medium bowl, whisk together chicken broth, hoisin sauce, sesame oil, honey, rice wine vinegar, minced garlic, cracked black pepper, chili powder, and minced ginger until well combined. Set aside.

In another bowl, combine cubed chicken thighs with cornstarch, salt, and cracked black pepper. Toss thoroughly to coat.

Heat a large skillet over medium-high heat and add vegetable oil. Add coated chicken and cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.

In the same skillet, add more oil if needed, and add minced garlic, minced ginger, diced green bell pepper, sliced white onion, and chopped celery. Sauté for about 5-7 minutes, stirring frequently.

Return cooked chicken to the skillet with sautéed vegetables. Pour in the prepared sauce and stir well. Simmer for 3-5 minutes, allowing sauce to thicken.

Serve hot over steamed rice or noodles.