Combine peanut or coconut oil, garlic, ginger, 1 Tablespoon green onions, and crushed red pepper in a large skillet and place over medium heat. Cook, stirring constantly, until vegetables are soft and fragrant, about 3 minutes.
Stir sauce mixture and add to skillet, scraping out any settlement from the bottom. Cook until sauce boils, stirring constantly, about 1 minute. Add remaining green onions. Transfer sauce to a bowl. Set aside.
Heat coconut oil until hot in same skillet. Transfer chicken to dry coating, and coat each piece, pressing to adhere.
When each piece has been coated, shake off excess coating and cook in oil approximately 4 minutes per side or until cooked thoroughly. Transfer chicken to a paper towel-lined bowl to rest.
Add cooked chicken to empty skillet and return sauce to skillet. Toss chicken, folding it gently, until all pieces are well-coated. Serve immediately over cooked brown rice.