In a small bowl, whisk together the soy sauce, lemon juice, honey, Dijon mustard, minced garlic, grated ginger, black pepper, and crushed red pepper flakes until well combined.
In a separate small bowl, mix the cornstarch and water until the cornstarch is fully dissolved.
Pour the soy sauce mixture into a small saucepan and heat over medium heat until it begins to simmer.
Slowly whisk in the cornstarch slurry and continue to cook, stirring constantly, until the glaze thickens, about 2 to 3 minutes.
Remove the glaze from heat and let it cool slightly before brushing over cooked chicken or using as a dipping sauce.
Store any leftover glaze in an airtight container in the refrigerator for up to 5 days.