Pat chicken dry and cut into 1-inch cubes. Toss with olive oil, chili powder, garlic powder, salt, and black pepper until coated.

Let the seasoned chicken rest for 10 minutes at room temperature.

Warm a large nonstick skillet over medium-high heat. Add olive oil.

Add marinated chicken in a single layer. Cook undisturbed for 2 minutes, then stir occasionally until golden brown, about 4–5 minutes total.

In a small bowl, whisk honey and lime juice until smooth.

Return chicken to the pan, pour glaze over, and toss over low heat until sticky and caramelized.

Sprinkle fresh cilantro and red chili flakes on top and serve immediately.