Fill a large pot with 2-3 inches of water, add the broccoli and 1 teaspoon of salt, cover, and bring to a simmer. Cook for 6 minutes until the broccoli is tender-crisp. Drain and rinse with cold water.

In a small bowl, stir together the soy sauce, water, sesame oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside.

Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoon of salt, and ¼ teaspoon of pepper. Sprinkle the cornstarch mixture onto the chicken, seal the bag, and toss to coat.

Heat olive oil in a large skillet over medium heat. Once hot, add the chicken pieces in a single layer. Cook for 2-3 minutes until golden, then flip and cook the remaining sides until fully cooked.

Pour the prepared sauce over the cooked chicken and bring to a simmer. Stir until the sauce thickens, then remove from heat.

If there is room in the skillet, add the broccoli and fold together to incorporate. If not, do this in a separate bowl or pot. Sprinkle with chopped green onions and serve warm.