Prep the chicken: Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of garlic powder if using.

Coat for crispiness: Toss the chicken in cornstarch until evenly coated. Shake off excess so the pieces aren’t dusty.

Mix the sauce: In a small bowl, whisk Sriracha, honey, soy sauce, rice vinegar, lime juice, minced garlic, and grated ginger. Taste and adjust—add honey for sweetness or more Sriracha for heat.

Heat the pan: Add a generous layer of oil to a large skillet and heat over medium-high. The oil should shimmer but not smoke.

Cook the chicken: Add chicken in a single layer without crowding. Cook 3–4 minutes per side until golden and cooked through. Work in batches if needed. Transfer to a plate lined with paper towels.

Remove excess oil: Carefully pour off most of the oil, leaving about 1 teaspoon in the pan. Wipe out any burnt bits if necessary.

Glaze the chicken: Return the pan to medium heat. Pour in the sauce and let it bubble for 30–60 seconds until slightly thickened. Stir in the butter if using. Add the chicken back and toss to coat until glossy.

Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve hot with lime wedges. Pair with rice, noodles, or lettuce cups.