In a large mixing bowl, whisk together the all-purpose flour, kosher salt, black pepper, and garlic powder until well combined.

Take your boneless chicken thighs or tenders and dip each piece into the flour mixture, ensuring they are evenly coated.

In a large skillet, pour enough olive oil to cover the bottom by about half an inch. Heat the oil over medium-high heat until it shimmers, about 5 minutes.

Carefully place the coated chicken pieces in the hot oil, cooking for about 5-7 minutes per side, or until golden brown and crispy.

In the same skillet, reduce the heat to medium. Add the unsalted butter and allow it to melt completely, then add the honey, light soy sauce, and minced garlic. Cook for about 2 minutes.

Return the fried chicken to the skillet, tossing it gently in the honey butter sauce until well coated.