Whisk together flour, salt and pepper. Dust chicken on all sides.
In a large skillet over medium-high heat, heat olive oil. Add chicken and let cook until golden and cooked through, around 6-8 minutes per side or until juices run clear. Adjust depending on thickness. Remove from pan to a platter, keep warm.
Add butter and garlic to pan. Cook over medium-high heat for 1 minute and butter has melted scraping any brown bits from bottom of skillet.
Dissolve cornstarch in chicken broth. Lower heat to medium. Whisk into pan with brown sugar, honey, teriyaki, lime juice, red pepper flakes and ginger. Stir constantly until brown sugar is melted and a sauce forms.
Add chicken back to pan and spoon sauce over chicken. Simmer 1 minute.
Serve immediately over cooked rice garnished with green onion.