1-Place the cubed chicken breast in a large bowl and season with ½ teaspoon salt and ½ teaspoon black pepper.

2-Toss the chicken with ⅓ cup all-purpose flour until evenly coated.

3-Heat 3 tablespoons olive oil in a large skillet over medium-high heat and add the chicken in a single layer.

4-Cook the chicken for 6-8 minutes, turning occasionally until crispy and cooked through.

5-Add the minced garlic and cook for another minute.

6-In a small bowl, whisk together ½ cup honey, 3 tablespoons water, and 3 tablespoons soy sauce, then pour over the chicken and stir to coat.

7-Bring the sauce to a boil and cook for 2-3 minutes until it thickens and bubbles.

8-For a thicker sauce, gradually add a cornstarch slurry made by whisking 1 tablespoon cornstarch with 2 tablespoons water and cook until desired consistency is reached.

9-Serve immediately with cooked rice and garnish with green onion, Thai basil, and sesame seeds as desired.