Pat chicken dry with a paper towel and season with salt and pepper. Set a large nonstick skillet over medium heat and add 1 tablespoon of oil. Once hot, add chicken and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side and the internal temperature reaches 165°F, 3 to 4 minutes. Transfer the chicken to a plate and tent with foil.

Add the remaining tablespoon of oil and the garlic to the same skillet and cook until fragrant, about 30 seconds. Add the apple cider vinegar and honey and bring to a low boil over medium-high heat. Reduce the heat to low and simmer until the mixture has thickened slightly, about 5 to 8 minutes.

Stir in the Worcestershire sauce and add the cooked chicken back to the skillet. Spoon the sauce over the chicken and garnish with green onions, if desired.