In a medium bowl, combine honey, minced chili peppers, minced garlic, soy sauce, and rice vinegar. Whisk until well blended. Add the chicken to the bowl, ensuring it is fully coated in the marinade. Cover and let it marinate for at least 15 minutes at room temperature.

Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken, reserving excess marinade. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.

Incorporate reserved marinade into the skillet. If using cornstarch for a thicker sauce, create a slurry by mixing cornstarch with a little water and stir into the sauce. Allow it to simmer for 1-2 minutes until the sauce thickens.

Remove from the skillet and plate. Drizzle any extra sauce over the chicken and garnish with fresh herbs like cilantro or green onions. Serve immediately.