Pat the chicken cubes dry with a paper towel. This is a crucial step to ensure the chicken gets a nice sear instead of steaming in the pan.

Heat the olive oil in a large skillet or pan over medium high heat. Once the oil is shimmering, carefully add the chicken cubes in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Cook for 3-4 minutes per side, until golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it can turn bitter.

Pour the maple syrup, soy sauce, and apple cider vinegar into the skillet with the garlic. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. These little bits are packed with flavor!

Let the sauce simmer for 2-3 minutes, until it has slightly thickened. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook for another minute until the sauce reaches your desired consistency. Return the cooked chicken to the skillet and toss everything together to coat the chicken completely in the glorious maple garlic glaze.

Remove the skillet from the heat. Garnish generously with sliced green onions and sesame seeds. Serve immediately and watch them disappear!