Cut the chicken into bite-size pieces and pat dry with paper towels.

Add the chicken to a bowl. Sprinkle with salt, pepper, and flour, then toss until lightly coated.

Melt 3 tablespoons of butter in a large skillet over medium to medium-high heat.

Add the chicken in a single layer and cook for 5–7 minutes (breast) or 7–9 minutes (thigh), stirring once a minute, until lightly golden and mostly cooked through.

Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter and the minced garlic. Stir for about 30 seconds, just until fragrant.

Add the honey, soy sauce, vinegar, and sesame oil if using. Stir well, scraping up any browned bits from the bottom of the pan.

Let the sauce gently bubble for 2–4 minutes, stirring often, until glossy and thick enough to coat the chicken.

Add water, 1 tablespoon at a time, if needed, until the sauce is spoonable.

Cook until the chicken reaches 165°F in the center.

Serve over rice or vegetables with optional green onion and sesame seeds.