Every time I eat Chinese food I realize the consistency of meat if
"weird" et it best. Chicken has no apparent fibers, but a texture similar to
rubber. It Intriguing and quite frankly very suspect. Why overall meat
on Chinese food has no apparent fibers?

It's because they "bread" the meat in corn starch.

I did try to soak chicken on corn startch overnight to replicate the
results before, but my chicken still looked like chicken (you know,
with the fiberous consistency) I don't see what corn starch would do
that would change so drastically the consistency and texture of the
meat. And why would they do that in the first place?

Maybe the Chinese use meat tenderizer ...

Because they fried them then steam them..... trust me.... i work in a
chinese restaurant.... and they get rid of all the fat, too.....