Prep the chicken. Pat the chicken dry with paper towels. Toss with 2 tablespoons of cornstarch, salt, and pepper until evenly coated. This light coating helps the sauce cling and keeps the meat juicy.

Whisk the sauce. In a small bowl, combine honey, soy sauce, rice vinegar, water, sesame oil, and red pepper flakes (if using). In a separate small cup, stir 1 teaspoon cornstarch with 2 teaspoons water to make a slurry. Set both aside.

Heat the pan. Place a large skillet over medium-high heat. Add the oil and swirl to coat. When it shimmers, it’s ready.

Cook the chicken. Add chicken in a single layer. Don’t crowd the pan; cook in two batches if needed. Sear for 3–4 minutes, flip, and cook another 3–4 minutes, until golden and cooked through. Transfer to a plate.

Bloom the aromatics. Lower heat to medium. Add minced garlic and ginger to the same pan. Stir for 20–30 seconds until fragrant. Don’t let the garlic brown.

Build the sauce. Pour in the honey-soy mixture. Stir and bring to a gentle simmer. Give the cornstarch slurry a quick stir and add it to the pan. Cook 1–2 minutes, stirring, until the sauce thickens and becomes glossy.

Coat the chicken. Return the chicken and any juices to the pan. Toss to coat and let it bubble for another minute to marry the flavors. If the sauce looks too thick, splash in a tablespoon of water. If too thin, simmer another minute.

Finish and serve. Turn off the heat. Taste and adjust—add a pinch of salt, more honey for sweetness, or a dash of vinegar for brightness. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.