Pat chicken pieces dry with paper towels. Season all over with salt and black pepper.

Whisk honey, soy sauce, and apple cider vinegar together in a small bowl.

Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom, about 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate.

Heat the remaining 1.5 teaspoons olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

Return the chicken and any accumulated juices to the skillet. Stir in minced garlic and cook until fragrant, 30 seconds. Increase the heat to medium-high.

Pour in the sauce and cook, spooning some of the sauce over chicken, until the chicken is cooked through and the sauce is thickened slightly, about 3 to 4 minutes. Garnish with thinly sliced scallions if desired.