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

In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and honey. Reserve about 3 tablespoons of this mixture for the sauce; use the rest to marinate the chicken for 10–20 minutes (or up to 2 hours in the fridge).

Pour the reserved marinade into a small saucepan. Bring to a gentle simmer over medium heat.

Stir in the cornstarch slurry and simmer for 1–2 minutes until slightly thickened. Taste and adjust sweetness or acidity with lime or rice vinegar.

Remove from heat and stir in sesame oil and sesame seeds.

For Quick stovetop: If you like a bit of crunch, whisk the egg white until frothy and toss the marinated chicken in it, then coat lightly with panko or almond flour. Heat oil in a nonstick skillet over medium-high heat, add chicken, cook 3–4 minutes per side until golden and cooked through. Transfer to a plate lined with paper towels.

Return skillet to medium heat, add the sauce, and toss the chicken back in to coat. Finish with sliced scallions and extra sesame seeds.

For Oven-baked: Preheat oven to 425°F (220°C). Toss marinated chicken with oil and panko or almond flour. Arrange on a parchment-lined baking sheet. Bake for 12–18 minutes until golden and internal temperature is 165°F.

Warm the sauce in a small pan and toss the baked chicken in the glaze just before serving.

For Air fryer: Preheat air fryer to 400°F (200°C). Spray basket lightly. Add coated chicken in a single layer, cook 8–10 minutes, shaking once, until crisp and 165°F internal. Toss with warmed sauce.

Serve the chicken immediately over steamed rice, cauliflower rice, or soba noodles. Garnish with toasted sesame seeds, scallions, and lime wedge.