Prepare the chicken coating by combining flour, cornstarch, salt, garlic powder, paprika, pepper and water. Whisk until blended.

Heat about ½ - 1 inch of vegetable oil in an electric skillet to 375 degrees.

Place cut chicken into the chicken coating and cover well. Place in the electric skillet and fry until golden brown. This takes about 5 minutes. (NOTE: The chicken has a tendency to clump, so it's best to cook the chicken in small batches or watch carefully and break apart.)

Place the cooked chicken on paper towel covered plate so the oil can drain and the chicken can finish crisping up.

Prepare the sauce by combining the honey, soy sauce, sesame oil and rice vinegar in a saucepan. Bring to a boil. In a separate bowl, combine the cornstarch and water and whisk until blended.

After the sauce has reached a boil, reduce the heat and gradually pour in the cornstarch mixture, and whisk constantly until the sauce thickens.

Add the crispy chicken to the sauce and carefully mix until the chicken is coated in the sauce.

Top with green onion and sesame seeds and serve with rice.