Prep the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Pat the chicken completely dry with paper towels. In a shallow dish, combine the flour, salt, pepper, and garlic powder. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Sear for 4-5 minutes per side without moving it, until a deep golden-brown crust forms and the chicken is cooked through. Remove the chicken to a plate and set aside.
Make the Sauce: Turn the heat down to medium-low. Add the minced garlic to the skillet and cook for 30-60 seconds until fragrant, being careful not to let it burn.
Create the Glaze: In a small bowl, whisk together the honey, soy sauce, and rice vinegar. Pour this mixture into the skillet, scraping up any browned bits from the bottom. In a separate small bowl, whisk the cornstarch and cold water together to create a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly. Continue to stir until the sauce thickens into a glossy glaze, about 1-2 minutes.
Combine and Serve: Turn off the heat. Return the seared chicken and any accumulated juices back to the skillet. Gently toss the chicken in the sauce until every piece is generously coated. Garnish with sliced green onions and sesame seeds, and serve immediately.
