In a bowl, mix the chicken strips with 1 tbsp sesame oil, gochujang, soy sauce, grated ginger, chili powder (if using), and a pinch of salt. Toss until evenly coated.

Heat the remaining sesame oil in a large skillet or wok over medium-high heat. Add the garlic and cook until fragrant, then add the white parts of the spring onions and fry until softened.

Add the marinated chicken to the pan. Let it sit undisturbed over medium heat for a couple of minutes to get a good sear, then stir and cook for 12-15 minutes until the chicken is almost cooked through.

Add the baby corn, snow peas, and remaining spring greens. Cook for 5 more minutes until the vegetables are tender-crisp.

Turn off the heat and stir in the lemon zest. Garnish with sesame seeds and sliced fresh chilis if desired. Serve alone or with steamed jasmine rice.