In a mixing bowl, combine the ground chicken with cornstarch and ¼ cup of tamari, ensuring the chicken is evenly coated. Set aside.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the coated ground chicken and cook for 5-7 minutes until fully cooked and golden brown.

Whisk together ¼ cup tamari, hoisin sauce, rice vinegar, and honey in a separate bowl. Set aside.

Remove the chicken from the pan. Add 1 tablespoon of sesame oil, sliced onions, and red peppers. Sauté for 2-3 minutes until the vegetables soften.

Return the cooked chicken to the pan, pour the sauce over, and stir well. Allow to simmer for about 1 minute.

Transfer to serving plates and garnish with chopped green onions, crushed peanuts, or sesame seeds. Serve hot over rice or cauliflower rice.