In a large mixing bowl, combine flour, kosher salt, black pepper, and garlic powder thoroughly. Coat the boneless chicken thighs or tenders generously in this mixture, ensuring each piece is evenly covered to create a crispy crust when cooked. Set aside the coated chicken for a few minutes to help the seasoning adhere.

In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Allow the oil to reach around 350°F (175°C); it should shimmer and ripple when ready. Carefully place the coated chicken pieces in the pan, making sure not to overcrowd them to ensure even cooking. Fry the chicken for about 5-7 minutes on each side, until golden brown and crispy.

Once the chicken is beautifully golden, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil. This step helps maintain the chicken's crispiness while you prepare the luscious honey butter sauce. Set the plate aside and keep the skillet over medium heat for the next step.

In the same skillet, melt 4 tablespoons of unsalted butter, stirring to incorporate the flavorful bits left from frying the chicken. Add in the honey, light soy sauce, and freshly minced garlic, mixing well. Cook the sauce for about 2 minutes, allowing it to bubble slightly as it thickens and the garlic becomes aromatic with a rich flavor.

Return the crispy chicken to the skillet, ensuring each piece is well-coated in the sticky honey butter sauce. Cook for another minute, gently tossing the chicken until it's completely glazed and heated through. You’ll know it's ready when the sauce clings beautifully to the chicken, creating a delightful, shiny finish.

Transfer the Honey Butter Chicken to a serving platter, allowing the sauce to drizzle over the chicken as you present it. This dish is best served hot alongside fluffy rice or creamy mashed potatoes, offering a delightful contrast to the savory sweetness of the honey glaze. Enjoy the scrumptious flavors that make this recipe a family favorite!