Pat chicken pieces dry with paper towels. In a medium bowl, drizzle chicken with 2 tbsp vegetable oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper. Toss to coat evenly. Set aside.

In a liquid measuring cup or bowl, combine minced garlic, 110g honey, 80ml chicken stock, 1 tbsp rice vinegar, 1 tbsp light soy sauce, and optional ½ tsp chilli flakes. Whisk until well combined.

In a separate small bowl, whisk 2 tbsp cornstarch with 4 tbsp cold water until smooth to form a slurry. Set aside.

Heat a large skillet (non-stick or cast iron) over medium-high heat with additional vegetable oil and 1 tbsp unsalted butter.

Sear chicken in batches without overcrowding the pan for 3-4 minutes per side, until deep golden-brown and cooked through (internal temperature of 165°F/74°C). Transfer cooked chicken to a clean plate and set aside.

Reduce heat to medium-low. Pour the prepared honey garlic sauce into the skillet, bringing it to a gentle simmer while stirring continuously.

Re-whisk the cornstarch slurry, then slowly pour it into the simmering sauce in a thin stream, stirring constantly until the sauce thickens into a glossy glaze that coats the back of a spoon.

Return all cooked chicken pieces to the skillet, tossing gently but thoroughly to coat every piece in the sticky glaze. Simmer for 1-2 minutes to meld flavors.

Transfer Honey Garlic Chicken to a serving platter or individual bowls. Garnish generously with finely chopped fresh parsley. Serve immediately over cooked rice.