Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.

In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the chicken in a single layer (work in batches if needed) and let it sear without moving for 3 to 4 minutes until golden brown. Flip and cook another 2 minutes. The edges should be crispy. Remove chicken to a plate and set aside.

Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Once melted, toss in the minced garlic and grated ginger. Stir constantly for about 30 seconds until fragrant. Do not let the garlic burn.

Pour in the bourbon whiskey and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce for about a minute. The alcohol will cook off, leaving behind a rich, oaky flavor.

Stir in the brown sugar, soy sauce, and vinegar. Whisk until the sugar dissolves completely. The sauce will be thin at this point, but do not worry. Bring it to a gentle simmer.

Pour in the cornstarch slurry while stirring continuously. The sauce will thicken almost immediately. Let it bubble for another minute until it coats the back of a spoon. If you like a thinner sauce, add a splash of water. For a thicker glaze, let it simmer longer.

Add the seared chicken pieces back into the skillet, along with any juices that collected on the plate. Toss to coat every piece in the glossy bourbon chicken sauce. If using pineapple chunks, stir them in now. Let everything cook together for 2 to 3 minutes so the flavors meld. The chicken will absorb the sweet and savory goodness.

Remove from heat. Sprinkle with sliced green onions. Serve immediately over steamed rice or noodles. I like to drizzle extra sauce from the pan over the top. The texture should be sticky and luscious, exactly like the food court version but better because you made it yourself.