To make the chicken, combine the chicken pieces with 1 tbsp of low-sodium soy-sauce, 1/4 tsp of black pepper, and 1/2 tbsp of cornstarch in a mixing bowl. Mix well and set aside.
Heat 1 tbsp of oil in pan over medium high heat. Add the marinated chicken into the pan and let pan-fry for about 2-3 minutes on each side or until cooked thoroughly. Remove from heat and set aside in a separate bowl.
To make the spicy red curry sauce, combine 1 1/2 tbsp of red curry paste, 3 tbsp of low-sodium soy sauce, 1 tsp of oyster sauce, 1/2 tbsp of granulated sugar, and 1 tsp of hoisin sauce in a small bowl. Set aside.
To make the cornstarch slurry, combine 1/2 tbsp of cornstarch with 1 tbsp of water in a small bowl and mix well. Set aside.
Heat 2 tbsp of oil in a pan over medium high heat and add the sliced onions. Stir-fry for about 2 minutes or until tender and fragrant. Add the red curry sauce mixture into the pan and stir fry for another minute until evenly combined with the onions. Add 1/2 cup of chicken broth and mix well. Bring sauce to a gentle boil and add in the cornstarch slurry while continuously stirring the sauce with a spatula. Continue stirring until sauce comes back to a boil and thickens. Add in the cooked chicken and green onions and combine well. Remove from heat and add in 3/4 of lime's juice and mix well. Serve with white rice and cilantro.