Preheat oven to 375° F.

Whisk together honey, soy sauce, rice vinegar, and lime juice in a bowl. Set aside.

Heat vegetable oil and Amish butter in oven-proof skillet over medium-high heat.

Add garlic and saute for 30 seconds until fragrant. (optional)

Add chicken to skillet and cook 2 minutes on each side, to brown over medium-high heat.

Pour prepared honey sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover skillet with aluminum foil or skillet lid and bake for 20 minutes at 375° F.

Remove aluminum foil or lid and continue to bake for 15 minutes or until chicken is cooked through and internal temperature reaches 165°F with food thermometer. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven, set chicken aside on plate.

Spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the 1 Tbsp cornstarch and 1-3 Tbsp Sriracha sauce; whisk until well combined.

Stir the cornstarch slurry back into the baking dish.

Return chicken to skillet and return skillet to oven for 2-5 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken.

Garnish with sesame seeds, cilantro, and lime wedges, as desired.