Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.

Mince garlic and ginger, and thinly slice the fresh chilies.

Heat vegetable oil in a large skillet over medium-high heat until hot.

Add the chicken pieces in a single layer without crowding; cook undisturbed for 4-5 minutes until golden brown.

Flip chicken pieces and cook for another 3-4 minutes until browned and almost cooked through.

Remove chicken from skillet and set aside.

Reduce heat to medium and add garlic, ginger, and sliced chilies to the same skillet; sauté for about 30 seconds until fragrant.

Pour in soy sauce, honey, and crushed red pepper flakes; stir and let the sauce bubble and thicken slightly.

Return the chicken to the skillet, tossing to coat each piece in the sauce.

Simmer for 3-5 minutes to let the flavors meld and the chicken finish cooking, adding a splash of water if the sauce becomes too thick.

Turn off heat and stir in rice vinegar or lime juice for brightness.

Optional: add toasted sesame oil for extra depth.

Transfer to a serving dish and garnish with chopped cilantro and green onions.