Season your chicken with sea salt and pepper on both sides, then sauté until browned and the juices run clear, about 4-5 minutes per side.
Remove your chicken from the pan, then set it aside and cover.
In this same preheated skillet, add the crushed garlic cloves and sauté for 1 minute, over medium heat, until fragrant.
Pour in your chicken broth and bring to a boil, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Add your honey, lemon juice + zest and gluten-free flour, then whisk briskly until the flour is well incorporated.
Keep simmering and stirring until your sauce thickens a bit, then return the chicken to your pan and pour some sauce over it. Cook another minute until just warm.
Remove from heat and sprinkle with chopped fresh herbs.
Serve with asparagus, green beans or broccoli and quinoa or brown rice.
Pour sauce over everything and enjoy!