In a bowl, combine chicken breast strips with onion powder, garlic powder, soy sauce, lemon juice, salt, rice flour, and chili flakes. Mix well to coat the chicken evenly.

Heat a pan over medium heat, add 1 tablespoon of oil, and cook the marinated chicken until crispy and tender. Set aside.

In the same pan, add sesame oil and heat it up. Add chopped garlic, ginger, green chilies, sliced onion, bell pepper, and shredded cabbage. Sauté until the vegetables are slightly tender.

Add gochujang, oyster sauce, and soy sauce to the vegetables. Mix well to combine.

Add the cooked chicken to the pan and toss everything together.

Rinse the shirataki noodles under cold water, then add them to the pan. Sauté for a few minutes until the noodles are heated through and well coated with the sauce.

Sprinkle roasted sesame seeds over the noodles and chicken before serving.