Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Sear the chicken until golden on all sides, about 5–7 minutes. Don’t worry if it’s not perfect—carryover glaze will fix a lot.
Push the chicken to the side and add the garlic (and ginger, if using) to the pan. Sauté for about 30 seconds until fragrant. No burnout—just a quick perfume.
Whisk together honey, soy sauce, and vinegar in a small bowl. Pour into the skillet and stir to combine with the chicken.
Bring to a gentle simmer. Let the sauce thicken, coating the chicken as it reduces, about 3–5 minutes. Stir occasionally so nothing sticks or burns.
When the glaze looks glossy and sticks a little to the spoon, remove from heat. Sprinkle with sesame seeds and green onions if you like a little color and crunch.
