Pat the chicken dry and cut it into 1-inch pieces.
Place the chicken in a bowl. Add the salt, black pepper, garlic powder, and cornstarch. Toss until evenly coated.
In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add half of the chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until golden and nearly cooked through. Transfer it to a plate.
Add the remaining oil and cook the second batch. Return all the chicken to the skillet.
Reduce the heat to medium. Add the minced garlic and cook for 20 to 30 seconds, stirring constantly.
Pour the prepared sauce into the skillet. Stir and simmer for 2 to 4 minutes, until the sauce thickens and coats the chicken.
Confirm that the chicken has reached an internal temperature of 165°F.
Remove from the heat and garnish with green onions and sesame seeds. Serve immediately.
