Start by cutting the chicken into bite-sized cubes. Cut the bell pepper into strips and the spring onions into smaller pieces. Finely chop the garlic. Heat a wok and add the sesame oil. Add the ginger, chili, and garlic to the pan and let it warm through for about a minute. Add the chicken and fry it until it gets a bit of a crust. Add soy sauce, rice wine, mirin, and crumbled chicken bouillon cube. Stir so everything is well mixed. Add the spring onions and coconut milk and let it simmer for about a minute. Finally, add the bell pepper and season to taste with lime juice, salt, and pepper. Serve the dish with noodles or cooked rice as a side.