Make the sauce. In a bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and sesame oil, and mix until the sugar is dissolved. Make the slurry. In a separate bowl, combine water and cornstarch, and whisk until the cornstarch is dissolved. Set them aside.
Season the chicken. Place the chicken pieces in a bowl, and add sea salt, pepper, garlic powder, and cornstarch. Toss to coat.
Cook the chicken in batches. Heat a wok with oil, when the oil is hot enough (300ºF) add half of the chicken and cook for 2 minutes on each side or until golden brown. Repeat until all the chicken pieces are cooked through. Remove from the pan and set them aside.
Use the same wok, when it's drying, add more oil. Saute garlic, ginger, and dried chilies, and constantly stir until aromatic.
Add the cooked chicken back into the pan, and stir until combined. Add the sauce and slurry, continue stirring, lower the heat, and simmer for 2 minutes or until the sauce is thickened.
Sprinkle with green onions and chopped cilantro. Remove from heat, and serve immediately with steamed rice.