In a large mixing bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup honey, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper until smooth.

Add the 3 boneless and skinless chicken breasts cut into 1‑inch strips to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for 1 hour.

When ready to cook, heat a large skillet over medium heat. Add the chicken strips and all of the marinade to the skillet, arranging the strips in a single layer as much as possible.

Cook, turning or stirring occasionally so the chicken browns evenly and the marinade reduces into a glaze. Continue until chicken is cooked through and no pink remains in the center, about 10–15 minutes (or until an instant‑read thermometer reads 165°F/74°C). Reduce heat if the glaze starts to burn.

Remove from heat and let the chicken rest for 2–3 minutes so the glaze thickens slightly. Serve warm. Optional: mix some of the honey and balsamic vinegar from the ingredients to make a dipping sauce to taste.