Pat the chicken breasts dry with paper towels. Season both sides evenly with sea salt and black pepper.

Melt the butter in a large skillet over medium heat. Add the chicken breasts and cook for 5–7 minutes on each side, or until golden brown and completely cooked through. The thickest part should reach an internal temperature of 165°F (74°C).

While the chicken cooks, whisk together the olive oil, coconut aminos, honey, apple cider vinegar, and optional red pepper flakes in a small bowl.

Reduce the skillet heat to low. Add the minced garlic to the center of the skillet and cook for about 30 seconds, stirring constantly, until fragrant.

Pour the prepared sauce into the skillet and stir gently. Bring it to a light simmer and cook for about 5 minutes, stirring occasionally, until the sauce reduces and becomes glossy and slightly thick.

Remove the Honey Garlic Chicken from the heat. Spoon the extra sauce over each chicken breast and garnish with sesame seeds and sliced green onions, if desired.

Serve immediately with rice, vegetables, noodles, or your favorite side dish.