In a large mixing bowl, combine the boneless chicken thighs with chili garlic sauce and lime zest. Ensure all pieces are well coated. Cover and let marinate for at least 30 minutes.

Heat a tablespoon of oil in a non-stick skillet or wok over medium-high heat. Once the oil shimmers, add minced garlic and diced onions. Sauté for 2-3 minutes until fragrant and onions are translucent.

Add the marinated chicken thighs into the hot skillet, spreading them out in an even layer. Stir-fry for 5-7 minutes until golden brown and reaches an internal temperature of 165°F.

Toss in the sliced bell peppers, stir-frying for another 3-4 minutes until the peppers are tender yet still crisp.

Remove the skillet from heat, transfer to serving plates, and pair with steamed jasmine rice or quinoa. Garnish with fresh herbs.