Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook until golden brown and no longer pink in the middle, about 5-6 minutes. Remove chicken and set aside.
In a bowl, whisk together the honey, soy sauce, rice vinegar, onion powder, and red pepper flakes.
In the same skillet, lower the heat to medium and add the minced garlic. Cook for about 30 seconds or until fragrant.
Pour the honey mixture into the skillet with the garlic and bring to a simmer.
Mix the cornstarch and water in a small bowl to create a slurry, then pour into the skillet.
Stir continuously until the sauce thickens, about 2 minutes.
Add the chicken back to the skillet and toss to coat with the sauce. Cook for another 1-2 minutes to ensure the chicken is heated through and covered in the glaze.
Remove from heat and sprinkle with chopped parsley and serve over cooked rice.
