Prep the chicken: Pat the chicken dry and cut into 1-inch pieces. Season with salt and pepper, then toss with 2 tablespoons cornstarch until lightly coated.

Make the sauce: In a small bowl, whisk together honey, soy sauce, vinegar, and water or broth. Add a pinch of red pepper flakes and the sesame oil if using. Set aside.

Heat the pan: Set a large skillet over medium-high heat. Add oil and swirl to coat.

Sear the chicken: Add the chicken in a single layer. Let it cook undisturbed for 2–3 minutes to brown, then stir and cook another 3–4 minutes until nearly cooked through. Remove to a plate.

Sauté the garlic: Lower the heat to medium. Add a tiny splash of oil if the pan looks dry, then add minced garlic. Stir for 20–30 seconds until fragrant—don’t let it burn.

Simmer the sauce: Pour in the honey-soy mixture, scraping up any browned bits. Bring to a gentle simmer.

Thicken: Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir it into the sauce and simmer 1–2 minutes until glossy and slightly thickened.

Finish the chicken: Return the chicken (and any juices) to the pan. Toss to coat and cook 2–3 minutes until the chicken is fully done and the sauce clings.

Taste and adjust: Add a splash more vinegar if it needs brightness, or a drizzle of honey if you want it sweeter. Season with pepper to taste.

Serve: Sprinkle green onions and sesame seeds on top. Serve hot over rice, noodles, or veggies.