Cut chicken breast into cubes. Heat extra virgin olive oil in a skillet over medium heat. Place chicken in oil and begin to cook. Season chicken with kosher salt, black pepper, garlic powder, and onion powder to taste.
Let the chicken fully brown on the bottom and flip (3-5 minutes, depending on heat). Flip chicken and move it around, allowing chicken to fully cook. Internal temperature should reach 165F. Set chicken aside.
For The Teriyaki Sauce
Prepare the teriyaki sauce as the chicken is cooking. In a sauce pan over medium heat, combine water, brown sugar, soy sauce, minced garlic, ginger, sesame oil, and honey.
Mix the cornstarch and the cold water in a separate bowl. Whisk until the cornstarch has fully dissolved.
Add the cornstarch mixture to the saucepan and heat until the sauce reaches your desired level of thickness.