Place the chicken on a cutting board and cut it into evenly sized bite-sized pieces so everything cooks at the same rate. Try to keep the pieces relatively uniform to avoid some pieces drying out while others are still undercooked. Once cut, use paper towels to pat the chicken very dry on all sides. Removing excess moisture is important because dry chicken develops a much crispier golden coating when cooked instead of steaming in the skillet.

Transfer the chicken pieces to a large bowl and season lightly with salt and black pepper. Toss everything together so the seasoning coats the chicken evenly. This simple seasoning step helps build flavor directly into the chicken before the sauce is added later.

In a separate large bowl, combine the almond flour and cornstarch until evenly mixed. Add the seasoned chicken pieces and toss thoroughly until each piece is lightly coated. The coating should be thin and even rather than thick or heavy. This light coating helps create crispy edges while still keeping the chicken tender and juicy inside.

In another bowl or measuring cup, whisk together the honey, soy sauce, minced garlic, grated ginger, turmeric, and black pepper until smooth and fully combined. The mixture should smell sweet, savory, warm, and slightly spicy from the ginger and garlic. Whisking everything together ahead of time helps the sauce cook evenly later without clumping or separating.

Heat the olive oil in a large skillet over medium heat until the oil becomes lightly shimmering but not smoking. Allowing the pan to heat properly before adding the chicken helps create a beautiful golden crust and prevents sticking.

Carefully place the coated chicken pieces into the skillet in a single layer, making sure not to overcrowd the pan. Cook for about 4–5 minutes on the first side without moving the chicken too much so it can develop a crispy golden surface. Flip the pieces and continue cooking for another 4–5 minutes until the chicken is fully cooked through and beautifully browned on all sides. If needed, cook in batches to keep the chicken crisp instead of crowded and steamed.

Lower the heat slightly and add the butter directly into the skillet around the chicken. Let it melt slowly and coat the pan gently. The butter adds richness to the sauce and helps create that glossy honey butter texture that clings perfectly to the chicken without becoming greasy.

Pour the prepared honey garlic sauce into the skillet and immediately begin stirring the chicken gently to coat every piece evenly. Continue cooking for about 2–3 minutes while stirring frequently. The sauce will begin bubbling and thickening into a shiny glaze that wraps around the chicken beautifully. Keep the heat controlled during this step because honey can burn quickly if the skillet becomes too hot.

Once the sauce has thickened and the chicken looks glossy and fully coated, remove the skillet from the heat. Sprinkle freshly sliced green onions and optional sesame seeds over the top for extra freshness, texture, and color. Serve immediately while the chicken is still hot and sticky for the best flavor and texture.