In a large mixing bowl, combine the all-purpose flour, garlic powder, cayenne pepper, onion powder, salt, and ground black pepper. Cut the chicken breasts into bite-sized pieces and toss them in the flour mixture.

Heat a cast-iron skillet over medium heat, adding both unsalted butter and canola oil. Once the butter melts, add the coated chicken in a single layer. Fry for 2-3 minutes on each side until golden-brown. Remove and set aside.

Lower the heat slightly and add the remaining butter to the skillet. Once melted, add honey, soy sauce, and apple cider vinegar, stirring continuously. Simmer for about 2-3 minutes until it thickens.

Return the cooked chicken to the skillet and toss it in the honey butter sauce for 2-3 minutes on low heat.

Transfer to a serving platter and garnish with sliced green onions. Serve with white rice and sautéed green beans.