Instructions:
- Season the cubed chicken generously with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Sear the chicken in batches until golden brown on all sides and mostly cooked through (about 4-5 minutes per batch). Remove chicken and set aside, reserving any fond in the pan.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and ground ginger until well combined. This forms the sauce base.
- In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Set aside.
- Pour the sauce base into the hot skillet. Bring to a gentle simmer, scraping up any brown bits from the bottom of the pan (deglazing).
- Slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce bubbles and thickens noticeably (about 1-2 minutes).
- Return the seared chicken to the pan. Toss gently to coat every piece thoroughly in the sticky glaze. Cook for 1 minute to ensure the chicken is heated through.
- Remove the pan from the heat. Stir in the teaspoon of sesame oil.
- Transfer the chicken to a serving platter. Garnish immediately with sliced green onions and toasted sesame seeds. Serve hot over steamed rice.