Cut the chicken into 1 to 1.5-inch bite-sized pieces and pat dry with paper towels.

In a medium mixing bowl, whisk together honey, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes until smooth.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil, heating until shimmering.

Place chicken pieces in a single layer in the hot skillet and cook undisturbed for 3 to 4 minutes until golden brown.

Stir and flip the chicken, then cook for another 3 to 4 minutes until all sides are browned and the internal temperature reaches 165°F.

Pour the sauce over the chicken, stir to coat evenly, then reduce heat to medium and simmer for 5 to 7 minutes until the sauce reduces by one-third.

If desired, stir in the cornstarch slurry and simmer for an additional 1 minute until the sauce thickens.

Toast sesame seeds in a small dry pan over medium heat for 2 to 3 minutes until fragrant, then sprinkle over the chicken with sliced green onions and serve.