In a large mixing bowl, combine the all-purpose flour, salt, and cornstarch. Toss the chicken thighs in this mixture until they're well coated.
In a skillet, heat the extra virgin olive oil over medium-high heat. Add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, reduce the heat to medium. Add butter, allowing it to melt before tossing in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour in the honey, soy sauce, white vinegar, and red pepper flakes if using. Stir well and let simmer for about 2-3 minutes until thickened.
Return the chicken to the skillet, tossing to coat each piece in the sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the sauce.
Remove from heat and serve hot, garnished with green onions or sesame seeds if desired.
