Step 1

Whisk 1/4 cup honey, 3 tablespoons water, 2 tablespoons soy sauce, 2 teaspoons rice vinegar, and 2 teaspoons cornstarch together in a small bowl until the cornstarch is suspended.

Step 2

Pat 1 pound boneless, skinless chicken thighs dry with paper towels. Cut into 1-inch pieces, then season with 1/2 teaspoon of the kosher salt.

Step 3

Heat 1 tablespoon of the olive oil in a large cast-iron skillet or frying pan over medium-high heat until shimmering. Add the chicken in a single layer and cook until browned on both sides, 8 to 10 minutes total. Transfer to a bowl (the chicken may not be cooked through).

Step 4

Drizzle the remaining 1 tablespoon olive oil into the pan. Add 1 pound cut zucchini in an even layer. Season with the remaining 1/2 teaspoon kosher salt. Cook undisturbed until starting to brown on the bottom, about 1 minute. Toss and cook for 1 minute more.

Step 5

Stir in 4 minced garlic cloves and the thinly sliced white parts from 2 medium scallions, and cook until fragrant, about 30 seconds.

Step 6

Return the chicken and any accumulated juices to the pan. Stir the sauce again and pour into the pan. Cook, stirring often, until the sauce thickens and the chicken is cooked through, 1 to 2 minutes. Garnish with the thinly sliced scallion greens.