In a mixing bowl, combine all-purpose flour, garlic powder, cayenne pepper, onion powder, salt, and black pepper. Dredge boneless, skinless chicken breasts in this seasoned flour, ensuring they are fully coated. Shake off any excess flour.

Heat a skillet over medium heat and add unsalted butter and canola oil. Once the butter is melted and bubbling, carefully place the coated chicken pieces in the skillet and fry for 2-3 minutes on each side until golden brown.

Remove the chicken from the skillet and set it aside on a paper towel-lined plate to absorb excess oil.

Reduce the skillet's heat to low and add the remaining unsalted butter. Stir in honey, soy sauce, apple cider vinegar, salt, and black pepper, mixing until combined and thickened, about 3-5 minutes.

Return the crispy chicken pieces to the skillet with the honey butter sauce and toss gently to coat. Raise the heat slightly to allow it to bubble for about a minute, then remove from heat and let it rest for 5 minutes.

Transfer the glazed Honey Butter Chicken to a serving platter and garnish with finely chopped green onions. Serve alongside ginger rice and sautéed green beans.