Add chicken to a large bowl. Season evenly with garlic powder, onion powder, and salt. Set aside.

Add oil to a large non-stick skillet over medium-high heat. Once hot, add chicken, working in batches if necessary (do not overcrowd the pan) Cook chicken for about 6 minutes, flipping occassionally, until golden brown and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm.

Add butter to the the same skillet over medium heat. Once melted, add the garlic, soy sauce, hoisin sauce, brown sugar, ginger, and red pepper. Stir to combine. Remove the pan from heat and stir in the bourbon. Return the skillet to medium heat. Cook for 5-6 minutes, use a wooden spoon to scrape up the browned bits in the pan.

Add the chicken to the sauce, stirring to combine. Continue cooking for 1-2 more minutes, or until the chicken is heated through.

Garnish with green onions and sesame seeds. Serve warm.