In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until the cornstarch fully dissolves.

Pat the chicken dry with paper towels and season all sides generously with salt and black pepper.

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

Carefully add the chicken pieces in a single layer and cook undisturbed for 4 to 5 minutes until golden brown.

Flip each piece and sear the other side for another 3 to 4 minutes until golden brown.

Push the chicken to the sides of the skillet and add minced garlic and ginger to the center, stirring for about 30 seconds until fragrant.

Pour the reserved glaze mixture over the chicken and stir gently to coat all pieces evenly.

Reduce heat to medium, cover the skillet, and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Uncover the skillet in the final 2 to 3 minutes to allow the glaze to reduce further and cling to the chicken.

Remove from heat and taste the chicken, adjusting salt and pepper as needed.