Pat the chicken pieces dry with paper towels and season with salt and pepper. Use a sharp knife to slice the garlic into thin, even slices on a cutting board.
1 lb chicken breast or thighs, cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 3 cloves garlic, sliced
Heat a tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook without stirring for about 3-4 minutes until the bottom turns golden brown and crispy.
1 lb chicken breast or thighs, cut into bite-sized pieces, 2 tbsp oil
Flip the chicken pieces using a spatula or tongs, and cook for another 3-4 minutes until evenly browned. Push the cooked chicken to one side of the pan.
1 lb chicken breast or thighs, cut into bite-sized pieces
Add the sliced garlic to the empty side of the skillet and cook for about 1 minute until fragrant and slightly golden around edges, stirring frequently. Be careful not to burn the garlic.
3 cloves garlic, sliced
Pour in the honey and stir to combine with the garlic, allowing the mixture to bubble gently and thicken slightly after about 2 minutes. Return the chicken to the pan, tossing to coat evenly with the sticky glaze. Cook for another 2-3 minutes until the chicken is fully cooked through and glazed.
3 tbsp honey
Remove from heat and transfer the chicken to a plate. Serve immediately, garnished with any remaining garlic slices or fresh herbs if desired.
