In a bowl, toss chicken with potato starch to coat. Season with salt and pepper.

In a large skillet (or heavy-bottomed frying pan), heat oil. Add the chicken in a single layer. (Depending on the size of your pan, you may need to do this in batches.)

Cook chicken on one side, without stirring, for about two minutes. Use a spatula to flip it over and break apart (the pieces will stick together a bit while they cook). Continue cooking another five minutes on the second side, or until golden.

In a small bowl, whisk together garlic, wine, honey, lemon juice, sugar, water, Sriracha, and chili flakes. Set aside.

When the chicken is finished cooking, pour the sauce over it, directly into the skillet. Cook, stirring frequently, until the sugar dissolves and the sauce thickens slightly, about one to two more minutes.

Garnish with green onions and serve. I bring this to the table in the skillet!