Poulet au miel et à la sriracha

In a bowl, mix honey, sriracha, soy sauce, and rice vinegar to make the sauce

Season chicken with salt and pepper, then sear in olive oil until golden and cooked through

Add minced garlic to the pan and cook briefly until fragrant

Pour in sauce and simmer 3–4 minutes until slightly thickened, adding cornstarch if needed

Garnish with green onions, sesame seeds, and serve with lime wedges