Prepare the Chicken: In a bowl, mix flour, garlic powder, paprika, salt, and pepper.
1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Dredge the Chicken: Dip each chicken cube in the beaten egg, then coat thoroughly with the flour mixture, and then dip again into the breadcrumbs.
1 large egg, 1/2 cup all-purpose flour, 1/2 cup panko breadcrumbs
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through. Remove from skillet and set aside.
2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts
Make the Glaze: In a small saucepan, combine honey, butter, soy sauce, apple cider vinegar, minced garlic, and red pepper flakes (if using).
1/4 cup honey, 2 tablespoons butter, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic, 1/4 teaspoon red pepper flakes
Simmer the Glaze: Cook over medium heat, stirring constantly, until the butter is melted and the glaze is smooth and slightly thickened, about 2-3 minutes.
Coat the Chicken: Add the cooked chicken to the saucepan with the glaze and toss to coat evenly.
1.5 lbs boneless, skinless chicken breasts, 1/4 cup honey
Serve Immediately: Serve Honey Butter Chicken hot over rice, quinoa, or your favorite side dishes. Garnish with sesame seeds or chopped green onions if desired.
