Mix cornstarch, salt, black pepper, and garlic powder in a bowl. Coat each chicken cutlet evenly on both sides, shaking off excess.

Heat olive oil in a large skillet over medium heat. Place the chicken fillets in the pan and cook for about 4-5 minutes per side until golden brown. Transfer the cooked chicken to a plate and set aside.

Reduce the heat to low and add the butter to the same pan. Once melted, add the minced garlic and sauté for about 2 minutes, stirring constantly, until fragrant and lightly golden.

Stir in the apple cider vinegar, honey, gluten-free soy sauce, and chicken broth, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle boil, then reduce the heat to low and simmer the sauce for about 5 minutes until slightly thickened.

Return the cooked chicken fillets to the skillet. Use a spoon to coat each piece of chicken with the honey garlic sauce. Cover the skillet with a lid and cook for another 5 minutes, allowing the flavors to absorb and the sauce to thicken slightly.

Garnish with sesame seeds, chopped parsley, or red pepper flakes. Serve hot with steamed rice or vegetables.