1. Prepare the Chicken and Sauce: Start by cutting your boneless, skinless chicken thighs or breasts into uniform 1-inch pieces. In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, cornstarch, dried ginger, and black pepper until well combined. The cornstarch should be fully dissolved to prevent lumps.

2. Sear the Chicken: Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel works great) over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. You might need to do this in two batches if your pan isn’t large enough. Sear for 3-4 minutes per side, until lightly golden brown. The chicken doesn’t need to be cooked through at this stage.

3. Add the Garlic: Reduce the heat to medium. Push the chicken to one side of the pan and add the minced garlic to the empty space. Saute the garlic for about 30 seconds until fragrant, being careful not to burn it. Then, stir the garlic into the chicken.

4. Pour in the Sauce: Give the honey garlic sauce a quick whisk again, then pour it over the chicken in the skillet. Stir gently to coat all the chicken pieces evenly with the sauce.

5. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 5-7 minutes, or until the sauce thickens and coats the chicken beautifully. The chicken should be cooked through, reaching an internal temperature of 165 F (74 C).

6. Garnish and Serve: Once the chicken is cooked and the sauce is thick and glossy, remove the skillet from the heat. If desired, sprinkle with sesame seeds and sliced green onions for a pop of color and extra flavor. Serve immediately while hot.