Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is golden brown and cooked through, approximately 5-6 minutes. Remove the chicken from the skillet and set it aside.

In a bowl, combine the honey, soy sauce, rice vinegar, onion powder, and red pepper flakes, whisking well.

Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until the garlic becomes fragrant.

Pour the honey mixture into the skillet with the garlic and let it simmer. Mix the cornstarch and water in a small bowl to form a slurry, then add it to the skillet. Stir constantly until the sauce thickens, which should take about 2 minutes.

Return the chicken to the skillet and toss to coat it evenly with the sauce. Cook for an additional 1-2 minutes until the chicken is warmed through and covered with the glaze.

Remove from heat, garnish with chopped parsley, and serve over rice.