In a small bowl, whisk together the honey, low-sodium soy sauce, chicken broth, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 1 teaspoon cornstarch until smooth. Set aside.

Heat 1/2 tablespoon of oil in a large 12-inch skillet over medium-high heat. Add the broccoli florets and toss for 2 minutes until lightly charred on the edges, then add 2 tablespoons of water and cover with a lid for 90 seconds until bright emerald-green and crisp-tender. Transfer the broccoli to a plate.

Pat the 1-inch chicken cubes dry with paper towels, then toss in a bowl with 2 tablespoons cornstarch, kosher salt, and black pepper until evenly dusted.

Heat the remaining 1.5 tablespoons oil in the hot skillet over medium-high heat. Arrange the chicken cubes in a single layer and sear undisturbed for 3–4 minutes per side until deeply golden and crispy (165°F internally).

Give the honey garlic sauce a quick re-whisk and pour it into the skillet. Let it bubble for 60–90 seconds until thick and glossy, then return the crisp-tender broccoli to the pan and toss to coat. Garnish with toasted sesame seeds and sliced scallions!