1. Prepare the Chicken Pieces: Start by patting your boneless, skinless chicken breasts or thighs dry with paper towels. This helps achieve a better sear. Then, cut the chicken into uniform 1-inch bite-sized pieces. Season the chicken all over with a pinch of salt and black pepper.

2. Whisk Together the Honey Garlic Sauce: In a medium bowl, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Whisk everything together until it’s well combined. This will be the flavorful glaze for your chicken.

3. Sear the Chicken in the Pan: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to cook the chicken in two batches to ensure even browning. Cook for 3-4 minutes per side, until the chicken is golden brown and cooked through, with no pink remaining inside.

4. Create the Cornstarch Slurry: While the chicken is cooking, in a small bowl, whisk together the cornstarch and water until no lumps remain. This is your slurry, which will thicken the sauce.

5. Add the Sauce to the Pan: Once all the chicken is cooked and returned to the pan, pour the prepared honey garlic sauce over the chicken. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.

6. Thicken the Glaze: Immediately pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to stir for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken beautifully. The sauce should cling to the chicken pieces.

7. Final Touches and Garnish: Remove the pan from the heat. Taste and adjust seasoning if necessary. For an extra touch, sprinkle with sesame seeds and/or fresh chopped parsley or green onions before serving. The vibrant colors add an appealing visual cue to this already delicious dish.