In a medium bowl, combine cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk together until evenly distributed—this ensures the spices coat the chicken uniformly and the cornstarch creates an even, crispy exterior. Set the bowl aside near your cooking station.

Cut the chicken thighs into 1-inch bite-sized pieces, working on a clean cutting board. Add the chicken pieces to the spice coating mixture from Step 1 and toss thoroughly until each piece is evenly coated on all sides. I like to use my hands for this—you'll ensure better coating coverage and can feel when every piece is properly covered.

Heat the olive oil in a large skillet over medium-high heat for about 1 minute until shimmering. Add the coated chicken pieces from Step 2 in a single layer—don't overcrowd the pan, work in batches if needed. Let them sear undisturbed for 4 minutes to develop a golden-brown crust. Stir and continue cooking for 5-10 minutes, stirring occasionally, until the chicken is cooked through, golden brown, and crispy on the edges. The internal temperature should reach 165°F when measured with a meat thermometer.

Transfer the cooked chicken bites to a serving plate or bowl. Sprinkle the lemon zest over the top, which brightens the savory spice profile and adds a fresh note. Serve immediately while the bites are still warm and crispy.