Slice the chicken thinly against the grain so it cooks quickly and stays tender.
Cut the peppers into even strips and slice the onion.
Whisk honey, soy sauce, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a small bowl.
Stir cornstarch and water in a separate cup; keep it nearby.
Heat 1 tablespoon oil in a large skillet over medium-high until shimmering.
Add half the chicken in a single layer. Sprinkle with a pinch of salt and pepper.
Cook 3–4 minutes, flip, and cook 2–3 minutes more until golden and cooked through. Transfer to a plate.
Repeat with remaining oil and chicken. Do not overcrowd the pan; you want color.
In the same skillet, add the peppers and onion with a small pinch of salt.
Stir-fry 3–4 minutes until slightly softened but still crisp at the edges.
Scrape up any browned bits on the bottom—those add big flavor.
Return the chicken and any juices to the skillet.
Pour in the honey garlic mixture and toss to coat.
Stir the cornstarch slurry again and drizzle it in while stirring.
Simmer 1–2 minutes until the sauce turns glossy and thickens enough to coat the chicken and peppers.
Taste and adjust: add a splash of soy for salt, a drizzle of honey for sweetness, or a squeeze of lime for brightness.
Spoon over hot rice or tangle over noodles.
Top with scallions and sesame seeds. Add lime wedges on the side.
