Prep the chicken: Pat the chicken dry and slice into thin, bite-size pieces. This helps it cook quickly and stay tender. Season lightly with salt and pepper.

Make the sauce: In a small bowl, whisk together honey, soy sauce, rice vinegar, and chicken broth. In a separate cup, stir cornstarch with a tablespoon of cold water to make a slurry. Set both aside.

Sear the chicken: Heat oil in a large nonstick skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes, flip, and cook another 2–3 minutes until cooked through and lightly browned. Don’t overcrowd; work in batches if needed.

Sauté the garlic: Reduce heat to medium. Push chicken to the edges and add minced garlic to the center with a splash of oil if the pan is dry. Cook 30–45 seconds until fragrant. Avoid burning the garlic.

Add the sauce base: Pour in the honey-soy mixture. Stir to coat the chicken and bring to a gentle simmer.

Thicken lightly: Stir the cornstarch slurry, then slowly pour it into the pan while stirring. Simmer 1–2 minutes until the sauce turns glossy and lightly thickened. If you like it thinner, add a splash of broth. For more heat, add red pepper flakes.

Taste and adjust: Add a pinch of salt or a squeeze of lemon if you want extra brightness. If you prefer sweeter, add 1 extra teaspoon of honey and simmer briefly.

Finish and garnish: Turn off the heat. Top with sliced green onions and sesame seeds.

Serve: Pair with steamed broccoli or snap peas and a small scoop of cauliflower rice or brown rice. Spoon extra sauce over the veggies for more flavor.