Add the chicken to a bowl with the onion powder, garlic powder and 1 tsp of Chinese 5-spice seasoning and soy sauce. Mix through.

Heat the 1 tsp coconut oil in a large frying pan over medium heat.

Once the frying pan is hot, add 1 tsp of coconut oil and the seasoned chicken slices. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the frying pan and set it aside.

In the same frying pan, add the second tsp of coconut oil, the pepper and onion. Cook for 5-7 minutes, or until the vegetables are softened.

Add the garlic, ginger, the remaining ½ tsp Chinese 5-spice and chilli flakes (if using) to the frying pan and cook for another 30 seconds to a minute.

Add the cooked chicken slices back to the frying pan with the vegetables. Stir to combine.

Cook for another 2-3 minutes, or until the chicken is heated through.

Sprinkle the chopped spring onions over the top of the chicken before serving.

Serve.