Cut the chicken into 1-inch pieces and pat dry with paper towels—this helps them brown better. Season generously with salt and pepper, tossing to coat evenly. Mince the garlic cloves and grate the fresh ginger, then set aside. Thinly slice the scallions and set aside for garnish. I like to prep everything before the skillet heats up so I'm not scrambling once the cooking begins.

In a small bowl, whisk together the honey, soy sauce, and apple cider vinegar until well combined. This creates your flavor base and allows the ingredients to meld slightly before hitting the pan. Set the bowl aside near your cooking station for easy access.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid overcrowding, add half the seasoned chicken pieces and cook for 4 minutes without stirring—this develops a golden, flavorful crust. Flip each piece and cook for another 2 minutes, then transfer to a clean plate. Repeat with the remaining chicken. I find that not moving the chicken too much in the beginning is key to getting that nice caramelization.

Return all the seared chicken from Step 3 back to the skillet over medium heat. Immediately add the minced garlic and grated ginger, stirring constantly for about 30 seconds to bloom the aromatics and prevent burning. This brief cooking step releases the garlic and ginger's essential oils, creating an aromatic base for your sauce.

Pour the honey garlic sauce mixture from Step 2 over the chicken and stir gently to coat everything evenly. Continue cooking for 3-4 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. The sauce will reduce slightly and coat the chicken bites with a glossy glaze. The acidity from the vinegar balances beautifully with the sweetness of the honey, and the soy sauce adds depth.

Transfer the honey garlic chicken bites to a serving plate and top with the sliced scallions from Step 1. Serve immediately while the chicken is still warm and the sauce is glossy.