In one large resealable bag, combine the chicken pieces and eggs; toss to coat evenly.
In a second large resealable bag, mix the 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground ginger, 1/2 tsp paprika, and 1/2 tsp black pepper.
Remove the chicken from the egg bag, dab off excess egg with paper towels, then add the chicken to the flour mixture. Seal and shake the bag, pressing the coating onto the chicken so pieces are well coated.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Working in two batches, shake off excess breading and place chicken in a single layer. Cook about 4–6 minutes per batch, flipping once, until cooked through and golden. Transfer cooked chicken to a paper towel–lined plate and add more oil if needed for the second batch. Wipe out the skillet when done.
Whisk 1 teaspoon cornstarch with the 2 tablespoons soy sauce until smooth. Add this slurry to the wiped skillet along with the apricot preserves, Asian sweet chili sauce, hot sauce, and balsamic vinegar.
Bring the sauce to a simmer over medium heat and stir until it thickens, about 2 minutes.
Add the cooked chicken to the skillet and toss to coat evenly with the sauce. Serve immediately and garnish with green onions if desired.
