Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch in a small bowl to make the sauce and set it aside.

Cut the chicken into ½ inch pieces and season with salt, pepper, and garlic powder. Toss the chicken pieces in flour until evenly coated.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Cook half of the chicken until browned and cooked through. Remove from the skillet and set aside. Repeat with remaining chicken.

In the same skillet, add the butter and lower heat to medium-low. Sauté the minced garlic for 30-60 seconds until fragrant but not burnt.

Pour the prepared sauce into the skillet, stirring and scraping any browned bits. Let it simmer for 2 minutes until thickened slightly.

Add the cooked chicken back into the skillet, stirring to coat with sauce. Cook for 1-2 more minutes until heated through.

Remove from heat and top with sliced green onions. Serve over rice.