Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add chicken in a single layer (work in batches if needed) and sear without moving for 3–4 minutes until a golden crust forms. Flip and sear the other side 2–3 minutes until browned but not fully cooked. Transfer seared chicken to a plate and set aside.

Glaze & Sauce

Create glaze base

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add grated ginger and minced garlic and sauté 30–45 seconds until fragrant, stirring constantly so they don't burn.

Combine liquids

Pour in honey, soy sauce, and rice vinegar, stirring to combine. Add red pepper flakes and bring the mixture to a gentle simmer, scraping up any browned bits from the pan with a wooden spoon.

Thicken the glaze

In a small bowl, whisk the cornstarch into the cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until the glaze thickens and becomes glossy.

Finish cooking chicken in glaze

Return the seared chicken and any accumulated juices to the skillet, turning to coat each piece in the glaze. Reduce heat to low and simmer, uncovered, for 4–6 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze clings to the pieces. Spoon the glaze over the chicken occasionally to build a sticky coating.

Finish & Garnish

Rest and garnish

Remove the skillet from heat and let the chicken rest in the glaze 2 minutes. Sprinkle sliced green onions and toasted sesame seeds over the top. Squeeze lemon or lime wedges over the chicken to brighten flavors if desired.

Serve

Serve the glazed chicken over steamed rice with a side of steamed vegetables. Spoon extra glaze from the pan over rice and chicken for maximum flavor.