This chicken pairs amazing with chow mein or with rice!
Wash and then chop the peppers and onion into chunks. Set aside in the fridge.
Combine nomato ketchup, honey, sugar, vinegar, soy sauce substitute, garlic & onion powder in a small saucepan. Turn on heat to medium-low. Whisk the sauce and bring to a slight boil. Put cornstarch and water in a small cup or bowl and whisk into a slurry. Add it to the sauce, whisking for a minute or so, and let simmer until it thickens. Set the sauce aside.
Pat the chicken dry with a paper towl, then cut it into bite size pieces. Add it to a large bowl, then add the cornstarch. Toss until all the chicken is well coated.
Heat 1 TB of oil in a cast iron skillet on the stove over medium heat. When it's warmed add half the chicken. Cook for 2-3 minutes on each side or until it's golden brown and reaches 165° F. Remove from the pan and set aside on a plate while you cook the second batch. When it's finished, remove it from the pan and add it to the plate.
Add another tablespoon of oil to the skillet and saute the veggies for 3-4 min. Then add the chicken and the sauce to the skillet and stir until it's evenly combined. Let it simmer for about 2 minutes and remove from heat. Serve with rice or chow mein.