Pat the chicken dry and slice each breast lengthwise into two thinner pieces (you should end up with four pieces). Season both sides with kosher salt and black pepper.

Spread flour on a plate and lightly coat each piece of chicken, shaking off any excess flour.

Heat olive oil and 1 tablespoon of butter in a large frying pan over medium heat until shimmering. Add the flour-coated chicken and cook for 4-5 minutes on each side until browned and cooked through. Once done, remove the chicken and keep it warm under loose foil.

Lower the heat to medium-low and add the remaining butter to the pan. When it’s melted, toss in the sliced garlic, cooking for 30-60 seconds until fragrant but not browned.

Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the pan. Stir in the honey, seasoning with more salt or cracked pepper to taste. Allow the sauce to simmer for 4-5 minutes until it thickens slightly and achieves a glossy finish.

Return the chicken to the pan, spooning the sauce over it. Simmer for about a minute until everything is warmed through and well-coated.

Serve hot, garnished with thinly sliced green onions.