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Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flakes on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off.
Sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate. Top with chopped scallions a serve immediately.