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Cut the halloumi block in half through the middle first, along its natural fault line, to prevent cracking. Then slice into pieces 1 to 2 centimeters thick (0.5 to 0.75 inch).
Place the slices in a bowl and cover with just-boiled water. Let sit for 10 to 15 minutes.
Remove from the water and pat both sides completely dry with paper towels.
Heat the oil in a nonstick pan over medium-high heat (190°C or 375°F) until shimmering.
Add the halloumi slices in a single layer, leaving space between pieces. Cook undisturbed for 2 to 3 minutes until deep golden underneath.
Flip once and cook for another 1 to 2 minutes until golden on the second side.
Transfer to a plate. Drizzle with the honey and scatter over the chili flakes. Serve immediately.