1. Prepare the Chicken

1. In a medium bowl, combine the chicken pieces with cornstarch, salt, and black pepper. Toss until evenly coated.

2. Sear the Chicken

1. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the chicken in a single layer, cooking for 4–5 minutes on each side, or until golden brown and fully cooked. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken and set aside.

3. Make the Sauce

1. In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, chili flakes, garlic, and ginger.
2. In a separate small bowl, mix 1 teaspoon of cornstarch with ¼ cup of water to create a slurry.

4. Combine and Simmer

1. In the same skillet, reduce the heat to medium and pour in the sauce mixture. Bring to a simmer, then stir in the cornstarch slurry.
2. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and becomes glossy.

5. Coat the Chicken

1. Return the cooked chicken to the skillet and toss to coat it evenly in the sauce. Simmer for an additional 2 minutes to ensure the chicken absorbs the flavors.

6. Garnish and Serve

1. Transfer the chicken to a serving platter or individual plates. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice, noodles, or alongside vegetables.