1. Season the chicken pieces with salt and pepper, then toss them in flour to coat lightly.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. In the same pan, combine honey, soy sauce, garlic, ginger, sesame oil, and rice vinegar. Bring to a simmer and let the sauce thicken slightly, about 2-3 minutes.
4. Return the chicken to the pan and toss to coat evenly with the sauce. Cook for an additional 2 minutes, ensuring the chicken is well coated and heated through.
5. Serve immediately, garnished with sesame seeds and green onions.

Notes:

• For a gluten-free version, use cornstarch instead of flour for coating and tamari in place of soy sauce.
• Adjust the honey and soy sauce ratios to suit your taste preference for sweetness or saltiness.
• The recipe can also be adapted to use chicken breasts if preferred, though cooking times may vary.