Butterfly or pound chicken breasts to an even ½-inch thickness. Pat dry with paper towels, then generously season both sides with salt and freshly ground black pepper.

In a medium bowl, whisk together the low-sodium chicken broth, honey, soy sauce (or tamari), minced garlic, apple cider vinegar, and the optional grated ginger and red pepper flakes until well combined.

In a small separate bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry forms. Set aside.

Heat olive oil in a large non-stick skillet over medium-high heat. Carefully place the seasoned chicken breasts into the hot pan. Sear undisturbed for 4-6 minutes per side, or until a beautiful golden-brown crust forms and the chicken is cooked through (internal temperature 165°F / 74°C). Remove chicken from the skillet and set aside on a plate.

Reduce heat to medium-low. Pour the whisked honey garlic sauce base into the hot pan, scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce in a thin stream, whisking constantly for 1-2 minutes until the sauce thickens and becomes wonderfully glossy.

Carefully place the cooked chicken breasts back into the thickened honey garlic sauce, turning to coat each piece thoroughly. Simmer for another 1-2 minutes to heat through and meld flavors. Remove the skillet from heat and let the chicken rest in the sauce for a few minutes.

If desired, garnish with freshly chopped parsley or cilantro and toasted sesame seeds. Serve hot with your favorite side dishes.