In a large bowl, combine the flour, salt, and black pepper.

Dredge each piece of chicken in the flour mixture, shaking off any excess.

Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium-high heat.

Once hot, add the chicken pieces in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.

Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

In a separate saucepan, combine honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.

Bring to a simmer over medium heat, stirring occasionally, and cook for about 3-4 minutes until slightly thickened.

Add the cooked chicken to the sauce, tossing to coat evenly.

Sprinkle with sesame seeds and stir to combine.

Serve hot, garnished with sliced green onions.