In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, grated ginger, minced garlic, chopped chili, and brown sugar until the sugar is fully dissolved.

Place the lamb chops in a shallow dish or a large zip-top bag. Pour the marinade over the chops, ensuring each piece is evenly coated, and let them rest at room temperature for 15 minutes.

Heat the vegetable oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer and lightly smoke.

Remove the lamb chops from the marinade, shaking off any excess liquid to prevent burning in the pan. Place them in the hot skillet, cooking in batches if necessary to avoid overcrowding.

Sear the lamb chops for 3 to 4 minutes on the first side until a deep, caramelized brown crust forms. Flip and cook for another 3 minutes for medium-rare, or until they reach your desired level of doneness.

Transfer the cooked chops to a plate and let them rest for 5 minutes so the juices can redistribute. Garnish with sliced green onions and serve hot alongside steamed jasmine rice or roasted vegetables.