Season chicken with salt, onion powder, black pepper, 1 teaspoon ground ginger, and 1 tablespoon hoisin sauce. Refrigerate and marinate overnight.

Heat a skillet over medium-high heat with 1 tablespoon cooking oil. Add chicken in a single layer and cook, turning once, until well browned on both sides. Transfer to a cutting board and, when cool enough to handle, chop into bite-sized pieces. Add remaining oil to skillet. When hot, add garlic and ginger and cook, stirring, for 1 minute. Add the remaining tablespoon of hoisin sauce, the soy sauce, bourbon, and apple cider vinegar; stir, scraping up any browned bits. Stir in the brown sugar and white sugar; when dissolved, add reserved chicken to the pan and cook, stirring occasionally, for 10 minutes. If you’d like a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon water, and stir into chicken. Serve hot.