Begin by cutting chicken breasts into bite-sized pieces and placing them in a bowl. Drizzle with soy sauce, add chili paste to taste, and sprinkle in a sweetener like honey or sugar. Mix everything thoroughly, letting it marinate for at least 15 minutes.

While the chicken is marinating, heat a large skillet over medium-high heat and add a splash of vegetable oil. Once the oil shimmers, toss in sliced bell peppers. Stir-fry for about 3-4 minutes until they soften slightly but retain their color. Remove and set aside.

In the same skillet, add more oil if needed, then add the marinated chicken with any remaining marinade. Cook for about 6-8 minutes until the chicken is golden brown and cooked through.

Once the chicken is cooked, return the sautéed bell peppers to the skillet, mixing them together. Cook for another 2-3 minutes to blend flavors.

Turn off the heat and sprinkle spring onions over the dish. Serve hot, either on jasmine rice or alongside fried rice.