Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium to medium-high heat until melted and sizzling.

Slice each chicken breast lengthwise to create thinner pieces, giving you four even cutlets. Season them generously with kosher salt and black pepper, then dredge them lightly in flour, shaking off any excess.

Place the floured chicken pieces into the hot pan and cook for about 4-5 minutes per side until they are golden brown and cooked through. Remove them from the pan and set aside.

Melt the remaining tablespoon of butter over medium-low heat in the same pan. Add the sliced garlic and cook gently for 30 to 60 seconds, just until fragrant but not browned.

Pour in the soy sauce and seasoned rice vinegar, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan.

Stir in the honey along with a bit more salt and black pepper to taste, and let the sauce simmer gently for 4-5 minutes until it thickens slightly and becomes glossy.

Return the cooked chicken to the skillet, spooning the sauce generously over the pieces. Let everything simmer together for 1 minute to warm through and soak up the sauce.

Transfer the chicken to plates, drizzle with extra sauce, and sprinkle with freshly sliced green onions for a pop of color and freshness.