Prep the chicken: Pat the chicken dry with paper towels. Season both sides with salt and black pepper. Dry chicken sears better and browns more evenly.

Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and butter. When the butter foams and just starts to brown, it’s hot enough.

Sear the chicken: Place chicken in a single layer. Don’t overcrowd. Sear 4–5 minutes per side for thighs (3–4 minutes for thin breasts) until golden. Transfer to a plate; it will finish cooking in the sauce.

Sauté the garlic: Reduce heat to medium. If the pan looks dry, add a drizzle of oil. Add minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown too much or it will taste bitter.

Make the sauce: Stir in honey, soy sauce, and vinegar. Add crushed red pepper if using. For a saucier dish, add chicken broth now. Scrape up any browned bits; that’s flavor.

Simmer and thicken: Return chicken to the pan and spoon sauce over the top. Simmer 4–6 minutes, turning once, until chicken is cooked through (internal temp 165°F/74°C). If you want a thicker glaze, stir in the cornstarch slurry and simmer 1–2 more minutes until glossy.

Finish: Off the heat, stir in toasted sesame oil if you like. Taste and adjust with salt, pepper, or a squeeze of lemon for brightness.

Garnish and serve: Top with sliced green onions and sesame seeds. Serve over rice, with roasted veggies, or alongside a crisp salad.