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Pat the chicken pieces dry and season with 1/2 tsp salt and the black pepper. Heat 2 tbsp of the garlic-infused oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2 minutes more, then transfer to a plate — the chicken will not be cooked through at this stage.
Reduce the heat to medium and add the remaining 1 tbsp garlic-infused oil to the same pan. Add the scallion green tops and cook, stirring, until softened and bright green, about 2 minutes. Add the grated ginger and cook until fragrant, about 1 minute.
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