1. Season Chicken: Start by seasoning the chicken pieces with salt and pepper on both sides.

2. Cook Chicken: Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken and set it aside.

3. Cook Brussels Sprouts: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved Brussels sprouts, cut-side down, and cook for 5-7 minutes without stirring to get a nice caramelized char. Flip and cook for another 3-4 minutes until tender. Remove the Brussels sprouts and set them aside with the chicken.

4. Make Sauce: Lower the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Then, add the honey, soy sauce, butter, apple cider vinegar, and red pepper flakes (if using). Stir until the butter melts and the sauce is well combined.

5. Thicken Sauce: Add the cornstarch slurry to the sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, sticky consistency.

6. Combine Everything: Return the chicken and Brussels sprouts to the skillet. Toss everything together in the honey garlic sauce until evenly coated and heated through.

7. Serve: Serve the Honey Garlic Chicken and Brussels Sprouts Skillet hot over a bed of rice or quinoa. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and visual appeal.