In a mixing bowl, combine cut chicken breast cubes with cornstarch, kosher salt, and black pepper. Toss until evenly coated; set aside.

Heat a skillet over medium-high heat and add olive oil and unsalted butter. Melt until butter bubbles.

Place the chicken cubes in the skillet in a single layer and cook for 6-8 minutes, turning occasionally until golden brown.

Once the chicken is cooked, reduce heat and add minced garlic to sauté for 30 seconds until fragrant.

Pour in the honey, chicken stock, lemon juice, and hot sauce (if using) over the chicken. Stir and simmer for 2-3 minutes until thickened.

Remove from heat and garnish with parsley and red chili pepper flakes. Serve immediately.