Mix all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the spices are evenly distributed in the dry coating.

Dredge each boneless skinless chicken breast in the seasoned flour. Coat thoroughly so the surface looks matte and evenly dusted.

Dip the floured chicken into beaten large eggs. Ensure the coating is fully submerged and slick before lifting.

Dredge the egg-coated chicken in the seasoned flour again for a double crunch coat. Press lightly so the second layer clings tightly and looks thicker.

Heat vegetable oil in a large cast iron skillet over medium-high heat to 350°F. The oil should shimmer, indicating it’s ready for frying.

Pan-fry the chicken for 5-6 minutes per side until golden and crunchy. Fry until the internal temperature reaches 165°F, with the crust visibly set and crisp.

Drain the fried chicken briefly on a rack or paper. Let excess oil drip off so the exterior stays shatter-crisp.

Simmer honey, garlic cloves, soy sauce, butter, and apple cider vinegar in a saucepan over medium heat for 3-4 minutes until slightly thickened. Stir until the sauce looks glossy and coats the back of a spoon.

Pour the honey garlic sauce over the hot crispy chicken. Work quickly so the glaze clings while the crust stays crunchy.

Garnish with sesame seeds and sliced green onions. Finish right away so the fresh tops stay bright and crisp.

Serve immediately over rice. Plate while the honey garlic glaze is still glistening and dripping.