Step 1: Prepare the Chicken: Cut the chicken breasts into 1-inch cubes. This helps them cook quickly and evenly while maximizing the surface area for the sauce to cling to. In a medium bowl, combine the cubed chicken with salt, pepper, and garlic powder. Toss well to ensure the chicken is evenly coated with the seasonings. This initial seasoning is crucial for building flavor right from the start.

Step 2: Dredge the Chicken: Place the all-purpose flour in a shallow dish. Dredge the seasoned chicken pieces in the flour, shaking off any excess. The flour coating helps the chicken develop a nice, golden-brown crust when cooked, and it also acts as a thickener for the sauce.

Step 3: Make the Honey Garlic Sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch. The cornstarch is the key ingredient that will thicken the sauce to that glossy, irresistible consistency we're looking for. Set the sauce aside for now.

Step 4: Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the oil is hot and the butter is melted, add the dredged chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and prevent the chicken from browning properly. Cook the chicken for 5-7 minutes, or until it is golden brown on all sides and cooked through.

Step 5: Combine and Glaze: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant, being careful not to burn it. Pour the honey garlic sauce over the chicken and garlic. Stir constantly until the sauce thickens and glazes the chicken, about 2-3 minutes. The sauce should become a rich, glossy coating that clings to the chicken pieces.

Step 6: Garnish and Serve: Remove the skillet from the heat and garnish with sliced green onions. Serve immediately over rice, noodles, or your favorite side dish.