Peel the ginger and garlic. Coarsely crush the ginger, garlic and green chilies in either a mortar and pestle or food processor and set aside.
Heat the oil in a shallow pan on medium heat and add in the curry leaves when it gets hot. Toast the leaves in the oil for about 10 seconds before adding in the sliced onions along with a pinch of salt. Cook the onions until they are slightly softened and translucent (about 3-5 minutes).
Now add in the bell peppers and cook them for about 3-5 minutes or until they are slightly softened. At this point, add in the crushed ginger, garlic and chilies and toast these aromatics for about 3 minutes or until they start browning around the edges. Throw in the green onions (bottom white part) and toss everything together.
Once all the veggies are nicely softened, add in the rotisserie chicken meat and toss everything together. Season with salt if needed and cook the chicken until it is heated through and starts browning on the edges (about 5 minutes).
While the chicken is browning, crush the peppercorns and fennel seeds coarsely in a mortar and pestle.
Once the chicken has lightly browned, add in the crushed pepper/fennel mix, dark soy sauce (optional) and sugar and toss everything together. Taste and adjust seasoning if needed and turn off the heat.
Squeeze in the juice of half a lime and toss in the green onion tops and finely chopped cilantro leaves. Serve while it is still hot with some rice and dal and/or bread of your choice.