Pat the chicken breasts dry and cut them into 1-inch cubes. In a bowl, toss the chicken pieces with flour, salt, and pepper until they are lightly coated.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the honey, soy sauce, and apple cider vinegar, and bring to a simmer.

Pour the cornstarch slurry into the simmering sauce, whisking constantly. Cook for 1-2 minutes until the sauce has thickened.

Return the cooked chicken to the skillet and toss to coat in the sauce. Garnish with sesame seeds and fresh parsley if desired, and serve immediately.