Cut the chicken thighs into 1 ½ inch wide strips. Place the chicken in a bowl and add the salt, pepper, onion powder and garlic powder. Toss to ensure all of the pieces of chicken are coated. Add in the arrowroot powder and toss the chicken to ensure every piece of chicken is fully coated.

Heat the oil in a large skillet over medium heat. Working in batches, add half of the chicken to the pan ensuring that it is all spread out and not overlapping. Cook for approximately 3 minutes until the chicken is golden brown in color and then flip and cook on the other side for an additional 2-3 minutes. Set aside on a plate and cook the remaining chicken.

Add the minced garlic to the pan and cook for 20 seconds until fragrant and then stir in the soy sauce, vinegar, honey and chicken stock. Bring to a gentle simmer and leave to cook down for approximately 5 minutes until the sauce has thickened and reduced by half.

Return the crispy chicken to the pan and toss to ensure its all well coated in the sauce.

Serve over rice.