Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
In a small bowl, whisk together honey, soy sauce, apple cider vinegar, and crushed red pepper flakes.
Pour the honey garlic sauce mixture into the skillet with the garlic and bring to a simmer.
In a separate small bowl, mix water and cornstarch until smooth to create a slurry.
Slowly add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes, turning the chicken to coat evenly in the sauce.
Remove from heat and serve the honey garlic chicken breasts hot with the sauce drizzled over the top.