Pour the vegetable oil in a large skillet and turn the burner on medium-high heat.
Season the cubed chicken breasts with salt and pepper, then add to the hot pan.
Cook uncovered for 2-3 minutes, or until browned on the outsides of the chicken, stirring once or twice. (They will not be cooked through at this point).
Remove the chicken from the pan, cover with foil and set aside.
Turn the burner down to medium heat.
Add the butter and garlic to the pan and cook for 1 minute, stirring constantly.
Stir in the honey, water, vinegar and crushed red pepper. Let it cook for 8-10 minutes, or until it begins to thicken.
Add the chicken back to the pan and cook until the center of the chicken pieces reach 165°F, stirring frequently.
Serve over a bed of rice, if desired.
Garnish with fresh parsley and additional crushed red pepper, if desired.