Add the corn starch, paprika, onion powder, dried thyme, salt and pepper to a medium bowl. Whisk the spices together. Add a few chicken strips at a time and toss until all seasoning is used and chicken is evenly coated. Press seasoning in with your fingertips to help get it to stay.

Warm a skillet over medium-high heat. Add one tablespoon of olive oil. Once hot, add the carrots and onions and toss to coat. Season with salt and paprika and continue to saute, stirring frequently, for 7-9 minutes, until carrots are tender and starting to char. Transfer to a plate and set aside.

Reduce heat to medium. Coat pan with a tablespoon of oil and add half of the chicken strips in a single layer. Let cook 2-3 minutes undisturbed to sear, then flip and cook another 2-3 minutes or until browned and cooked through (reduce heat as needed). Transfer to a plate. Add another tablespoon of oil and repeat with remaining chicken.

Add all chicken back to the pan, along with the carrots and onions. Squeeze lemon juice over top, and stir to deglaze the pan. Add the green peas, ginger, honey and soy sauce. Stir until evenly coated then remove from heat.

Serve as is or with noodles, rice, etc. and enjoy!