If the chicken breasts are thick, pound them to an even thickness of about 1/2 inch. Pat them dry and season both sides with kosher salt and black pepper.

Lightly dredge each chicken breast in the flour, turning to coat both sides. Shake off the excess flour so the coating stays thin and does not make the sauce heavy.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4 to 5 minutes per side, until browned and the internal temperature reaches 165°F (74°C), then transfer it to a plate.

Reduce the heat to medium and add the butter and minced garlic. Cook for about 30 to 60 seconds, just until fragrant, taking care not to let the garlic brown.

Stir in the honey, low-sodium soy sauce, vinegar, and optional red pepper flakes. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce is slightly thickened.

Return the chicken and any accumulated juices to the skillet. Turn the chicken several times to coat it in the sauce, then simmer for another 1 to 2 minutes.

Finish the chicken with chopped parsley or green onions, if desired. Serve immediately with rice, noodles, or steamed vegetables.