Sprinkle the chicken with salt, pepper, and garlic powder. In a large skillet over medium heat, melt 1 tablespoon of butter. Add half of the chicken and cook until it begins to turn golden brown on all sides, but not fully cooked through. Remove the chicken from the pan onto a plate lined with a paper towel and keep warm. Drain the skillet. Using the remaining 1 tablespoon of butter, repeat these steps for the remaining chicken. Heat the sesame oil in the same large skillet. Add the onion and sauté until translucent. Add the minced garlic. Sauté for one minute more. Add the honey, chili sauce, and soy sauce. Bring to a low boil and simmer for 15 to 20 minutes until the sauce has thickened and reduced enough to coat a spoon. Return the chicken to the pan, stirring to coat the chicken with the sauce, and simmer for 7 to 12 minutes, or until the chicken is fully cooked through. Serve the chicken over cooked rice. Sprinkle the chicken with the chopped green onions and sesame seeds, if desired.
