Cut chicken into 1–2 inch pieces and place in a mixing bowl or zip-top bag.
Add 1 tablespoon sesame oil, 1 tablespoon lime juice, cornstarch, salt, black pepper, and garlic powder to the chicken; mix or shake until evenly coated.
Whisk together chili crisp, honey, and the remaining 1 tablespoon lime juice in a small bowl; set the sauce aside.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon sesame oil.
Add the chicken in a single layer and cook without stirring for 3–4 minutes to develop color, then stir and cook another 1–2 minutes until mostly cooked through.
Pour the prepared sweet chili crisp sauce over the chicken, toss to coat, and cook 1–2 more minutes until the chicken is cooked through and the sauce is slightly glazed.
Remove from heat, garnish with thinly sliced green onions, and serve warm.
