Prepare the chicken: Season the chicken breasts with salt and black pepper on both sides.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and set aside.

Make the sauce: In a small bowl, whisk together honey, soy sauce, sriracha sauce, rice vinegar, garlic powder, ground black pepper, and crushed red pepper flakes (if using).

Coat the chicken: Reduce the heat to medium and pour the sauce into the same skillet. Stir for 2-3 minutes, allowing the sauce to thicken slightly. Return the chicken to the skillet, turning it in the sauce to coat evenly.

Serve: Once the chicken is fully coated in the sauce, remove from heat. Garnish with chopped fresh parsley, if desired, and serve immediately.