In a bowl, combine the chicken pieces with the marinade ingredients (1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes). Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

In a separate bowl, whisk together all the Honey Pepper sauce ingredients (1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon water, 1 tablespoon freshly cracked black pepper, and 1 teaspoon cornstarch) until the cornstarch is dissolved. Set aside.

In a ziplock bag or bowl, combine cornstarch, salt, and pepper. Add the marinated chicken, seal the bag (or toss in the bowl), and shake/toss until the chicken is evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Pour the Honey Pepper sauce into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened slightly.

Add the cooked chicken back to the skillet and toss to coat in the sauce. Cook for another minute or two, until the chicken is heated through and the sauce is sticky and glossy.

Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice, noodles, or with your favorite sides.