Use paper towels to pat dry 1½ pounds of chopped boneless, skinless chicken pieces. Season the chicken evenly with ¾ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. In a small bowl, whisk together ¼ cup honey, 2 tablespoons soy sauce, and 1 tablespoon plus 1½ teaspoons apple cider vinegar until well combined. Heat 1 tablespoon of olive oil in a large cast-iron or stainless steel skillet over medium heat until it begins to shimmer. Place half of the chicken in the skillet in a single layer. Let it cook undisturbed until the bottom is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip and cook the other side until browned, about 2 more minutes. Transfer the cooked chicken to a plate—some pieces may still be slightly undercooked. Add the remaining 1½ teaspoons olive oil to the pan and repeat the browning process with the rest of the chicken. Once browned, transfer it to the same plate. Return all the chicken and any juices that have accumulated on the plate back into the skillet. Add 4 minced garlic cloves and cook for about 30 seconds, just until fragrant. Raise the heat to medium-high, pour in the prepared sauce, and cook, stirring occasionally and spooning the sauce over the chicken. Let it simmer until the chicken is fully cooked through and the sauce has thickened slightly, becoming glossy and reduced by about half—this should take 3 to 4 minutes. If desired, garnish with thinly sliced scallions before serving.