Start by gathering all your ingredients. In a medium-sized bowl, coat the chicken pieces with 1 tablespoon of cornstarch, ensuring an even distribution.

Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken to the skillet and cook, stirring occasionally, until the pieces are well-browned. Once done, transfer the chicken to a plate using a slotted spoon and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Introduce the minced onion, garlic, and grated ginger, cooking and stirring for 1 to 3 minutes until the mixture becomes aromatic and the onion softens.

In a small bowl, combine the remaining tablespoon of cornstarch with soy sauce, chicken broth, bourbon, brown sugar, apple cider vinegar, and crushed red pepper flakes. Stir this mixture well until the cornstarch is fully dissolved.

Pour the sauce mixture into the skillet, cooking and stirring continuously until the sauce thickens and bubbles gently.

Return the browned chicken to the skillet, stirring to coat the pieces thoroughly in the sauce. Continue cooking for about 2 minutes, ensuring the chicken is heated through.

Serve the bourbon chicken over a bed of cooked rice, garnishing with sliced green onions for a fresh finish.