Pat 1 1/2 pounds chopped boneless, skinless chicken pieces dry with paper towels. Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Whisk 1/4 cup honey, 2 tablespoons soy sauce, and 1 tablespoon plus 1 1/2 teaspoons apple cider vinegar together in a small bowl.

Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, about 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

Heat the remaining 1 1/2 teaspoons olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

Return the chicken and any accumulated juices to the skillet. Stir in 4 minced garlic cloves and cook until fragrant, 30 seconds. Increase the heat to medium-high. Pour in the sauce and cook, spooning some of the sauce over chicken, until the chicken is cooked through and the sauce is thickened slightly, glossy, and reduced by about half, 3 to 4 minutes. Garnish with thinly sliced scallions if desired.