1. Place chicken breasts between plastic wrap. Pound to even ½-inch thickness throughout using meat mallet or rolling pin.

2. Pat chicken completely dry with paper towels. Season both sides evenly with salt and pepper. Let sit at room temperature for 15 minutes.

3. In small bowl, whisk together honey, minced garlic, soy sauce, grated ginger, apple cider vinegar, and red pepper flakes if using. Set aside.

4. In separate small cup, mix cornstarch with 1 tablespoon water to create slurry. Set aside.

5. Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering but not smoking.

6. Carefully place chicken breasts in hot pan. Don’t move or touch for 4 minutes to develop golden crust.

7. Flip chicken once and cook another 3-4 minutes until golden brown and internal temperature reaches 155°F. Transfer to plate and tent with foil.

8. Reduce heat to medium. Pour off excess oil, leaving about 1 tablespoon in pan.

9. Pour honey garlic mixture into hot pan. Bring to gentle simmer, stirring constantly and scraping up browned bits from bottom.

10. Cook glaze for 2 minutes until fragrant and slightly reduced.

11. Stir cornstarch slurry, then add to simmering glaze while stirring continuously. Simmer 1-2 minutes until glaze thickens and becomes glossy.

12. Return chicken breasts to pan, turning to coat completely in glaze. Spoon glaze over tops repeatedly for 1-2 minutes.

13. Add butter to pan, swirl until melted and fully incorporated into glaze.

14. Continue spooning glaze over chicken until deeply coated and sticky. Remove from heat.

15. Let chicken rest 5 minutes. Slice if desired, garnish with sesame seeds, green onions, and cilantro. Serve with extra glaze spooned over top.