1. Preheat your oven to 375°F (190°C). It’s the perfect temperature to ensure the chicken is cooked through while retaining its juiciness.
2. In a small bowl, whisk together the honey, soy sauce, olive oil, apple cider vinegar, minced garlic, and ground ginger. This mixture is your glaze, the heart of the dish, and it should taste both sweet and slightly tangy.
3. Season the chicken breasts with salt and pepper on both sides. Place them in a baking dish large enough to hold them in a single layer.
4. Pour the honey glaze over the chicken, ensuring each piece is well-coated. Reserve some glaze for basting later.
5. Bake in the preheated oven for 25-30 minutes, basting the chicken with the reserved glaze halfway through. The glaze will thicken and caramelize, giving the chicken a beautiful golden-brown color.
6. Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) when done.
7. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful.
8. Garnish with sesame seeds and sliced green onions before serving, if desired. These add a bit of crunch and freshness to the dish.

One thing I learned from my abuela is the importance of tasting as you go. Adjust the flavors to your liking — a bit more honey for sweetness, extra vinegar for a kick, or a sprinkle of chili flakes if you’re like me and enjoy a touch of heat.