Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. If you want a crisp exterior, toss the pieces with 2 tablespoons of cornstarch until evenly coated and shake off excess.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (don’t overcrowd — work in batches if needed). Cook until golden and cooked through, about 3–4 minutes per side. Transfer cooked chicken to a plate.

Reduce heat to medium. Add minced garlic to the hot pan and cook about 30 seconds until fragrant — don’t let it burn. Stir in 1/4 cup honey, 3 tablespoons soy sauce, and 1 tablespoon vinegar. Bring to a gentle simmer for 1–2 minutes.

Whisk in the cornstarch slurry (1 tbsp water + 1 tsp cornstarch) and cook, stirring, until the sauce becomes glossy and coats the spoon. Add red pepper flakes now if using.

Return the chicken to the pan and toss to coat thoroughly in the sauce. Heat through for a minute so every piece is glazed. Garnish with sesame seeds and chopped parsley or green onions before serving.