1 pound skinless chicken breasts, cut into 4 serving-sized pieces if needed
¼ teaspoon smoked paprika
Salt and pepper to taste
⅓ cup flour (more, if needed) for dredging
3 tablespoons olive oil
2 to 4 garlic cloves, minced
⅓ cup honey
2 tablespoons cider or white wine vinegar
1 tablespoon fish sauce or soy sauce
Place flour on a plate, season with paprika, salt, and pepper.
Dredge chicken in flour, shaking off excess.
Heat oil over medium-high heat. Cook chicken for 3 minutes a side, or until golden.
Reduce heat to medium-low and add garlic, honey, vinegar, and fish sauce.
Continue to cook chicken until glazed with sauce and cooked through to 165°.