In a bowl, combine the chicken, black pepper, cayenne pepper, salt, soy sauce, and cornstarch. Mix well until the chicken is evenly coated and set aside while you prepare the remaining ingredients.

In a separate bowl, whisk together the ketchup, sriracha, chili garlic sauce, vinegar, soy sauce, dark soy sauce, cornstarch, chicken stock, crushed red pepper, and brown sugar until smooth.

Heat the oil in a large wok or skillet over medium high heat. Add the chicken in a single layer and cook undisturbed for 2-3 minutes until lightly golden. Flip and cook until golden on the other side and nearly cooked through. Transfer to a plate.

Reduce the heat slightly and add the garlic, ginger, and diced bird's eye chilies. Stir-fry for about 20 seconds until fragrant.

Add the carrot and cook for 2 minutes. Add the bell peppers, onion, and whole bird's eye chilies and stir-fry for another 2-3 minutes over high heat until the vegetables are slightly tender but still crisp.

Give the sauce a quick stir and pour it into the pan. Bring to a simmer and cook for 1-2 minutes, stirring frequently, until thickened and glossy.

Return the chicken to the pan and toss until evenly coated in the sauce and heated through.

Serve immediately with steamed rice.