Chicken:
In a large bowl, combine the flour, garlic powder, cayenne pepper, onion powder, salt, and ground black pepper. Add the diced chicken to the flour mixture, tossing to coat thoroughly.
Heat the butter and oil in a cast iron skillet over medium heat. Once the butter is melted and the oil is hot, add the coated chicken in a single layer, making sure to spread it out evenly in the pan.
Fry the chicken until golden brown on both sides, about 5-7 minutes per side. Once cooked, remove the chicken from the pan and set it aside on a plate.
Honey Butter Sauce:
Turn the heat down to low and add the butter to the cast iron skillet. Once the butter has melted, stir in the honey, soy sauce, apple cider vinegar, salt, and ground black pepper.
Continue stirring the sauce over low heat until it thickens to a smooth, caramel-like consistency, about 5 minutes.
Add the cooked chicken back into the skillet, tossing it in the honey butter sauce until the chicken is completely coated.
Once the chicken is fully coated in the sauce, turn off the heat and let it cool for 5 minutes.
Serving:
Transfer the chicken to a serving platter. Garnish with sliced green onions and serve with white rice and sautéed green beans.