Cut the breasts in half horizontally to create 4 fillets. Season each side with salt and pepper. Set aside.
Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
Place chicken in skillet and cook for 2 to 3 minutes on each side until golden. Remove chicken and set aside.
Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute.
Reduce heat to low. Add soy sauce, chili paste, honey, cayenne pepper, and garlic powder. Stir well to combine.
Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken with the sauce. Season with the red chili flakes to your taste, and a little extra salt and pepper if desired. (If the sauce gets too thick, mix through 1 to 2 tablespoons of water.)
Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce left over in the pan.
