Cut your chicken into roughly 1.5-inch pieces and pat them dry with paper towels. Mince your garlic and ginger, slice your green onions, and measure out all your sauce ingredients into a small bowl.

Toss the chicken pieces with salt and pepper in a bowl until each piece is lightly coated.

Place your large skillet over medium-high heat and add the vegetable oil. Let it heat for about 1 minute until it shimmers.

Add the chicken pieces to the hot skillet in a single layer. Do not stir for the first 3-4 minutes to create a flavorful crust. Then stir the chicken and cook for another 3-4 minutes until all pieces have light browning on multiple sides.

Push the chicken to the side of the skillet and add your minced garlic and ginger to the empty space. Let them cook for about 30 seconds until fragrant, stirring occasionally so they don't burn.

Pour your pre-mixed sauce (the soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, and chicken broth) into the skillet with the chicken and aromatics. Stir everything together until the chicken is evenly coated.

Reduce heat to medium and let the sauce simmer for 8-12 minutes, stirring occasionally. The sauce will gradually thicken and become more concentrated as it reduces, coating the chicken in a sticky glaze.

Use a meat thermometer to check that the thickest piece of chicken reaches 165 degrees Fahrenheit. If you don't have a thermometer, cut into the thickest piece and ensure there's no pink inside. Once cooked through, remove from heat and taste for seasoning.

Transfer the sticky chicken to serving plates or bowls over your choice of rice or noodles. Top with sliced green onions and sesame seeds.