Prepare the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides generously with salt and pepper. The surface should feel dry to the touch — this ensures a good sear later.

Make the sauce: In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and sesame oil. Set aside. The mixture should smell sweet with a sharp, tangy undertone.

Sear the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers and a drop of water sizzles on contact. Add the chicken breasts in a single layer — you should hear a vigorous sizzle. Cook for 4-5 minutes without moving them. The underside should turn a deep golden brown with crispy edges.

Flip and baste: Flip the chicken using tongs. The cooked side should be beautifully caramelised. Add the butter to the pan and let it melt, swirling to coat the chicken. Cook for another 4-5 minutes, spooning the foaming butter over the chicken as it cooks. The kitchen will smell rich and nutty.

Add the garlic: Scatter the minced garlic around the chicken pieces. Cook for 30 seconds until fragrant — the garlic should soften and release its aroma without browning.

Glaze the chicken: Pour the prepared sauce into the skillet. It will bubble immediately. Reduce the heat to medium-low and let it simmer for 3-4 minutes, turning the chicken occasionally to coat each piece. The sauce will thicken and become glossy, clinging to the chicken like a lacquer. You'll know it's ready when the sauce coats the back of a spoon.

Rest and garnish: Transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Meanwhile, the sauce in the pan will continue to thicken slightly. Slice the chicken on the diagonal into thick strips, arrange on a warmed platter, and spoon the remaining sauce over the top. Garnish with spring onions, sesame seeds, fresh coriander, and lime wedges.