Prepare the chicken. Place each chicken breast on a cutting board and, using a sharp knife, slice them horizontally into two even cutlets. This ensures they cook evenly. Season both sides with a pinch of salt and a generous crack of black pepper. The raw chicken should feel slightly tacky from the seasoning.

Whisk the glaze ingredients. In a medium mixing bowl, combine the pineapple juice, soy sauce, apple cider vinegar, brown sugar, honey, minced garlic, ground ginger, onion powder, and chilli flakes if using. Whisk vigorously until the sugar has mostly dissolved – you'll hear the granules scraping against the bowl as they break down. The mixture will be a cloudy, pale amber colour.

Sear the chicken. Heat a large frying pan or skillet over medium-high heat and add the vegetable oil. Wait until the oil shimmers and you see thin wisps of smoke rising – that's your cue. Gently lay the chicken cutlets in the pan, taking care not to overcrowd. You should hear a satisfying sizzle on contact. Cook for 4 to 5 minutes on the first side, until the bottom is a deep golden brown and the edges look opaque. Flip and cook for another 3 to 4 minutes, until the chicken feels firm to the touch with a slight spring. Transfer the chicken to a plate and cover loosely with foil.

Build the glaze base. Reduce the heat to medium-low. Pour the prepared glaze mixture into the same pan, scraping up any browned bits stuck to the bottom with a wooden spoon. This is where the magic happens. The liquid will bubble gently and the aroma of garlic, ginger, and sweet pineapple will fill your kitchen. Let it simmer for 3 to 4 minutes, stirring occasionally, until it has reduced slightly and looks a shade darker.

Thicken the glaze. Give the cornflour slurry a quick stir (it settles fast) and pour it into the simmering glaze while whisking continuously. Within about 30 seconds, you'll see the mixture transform from a thin, watery consistency to a thick, glossy syrup that coats the back of your spoon. The colour will deepen to a rich mahogany brown. Turn off the heat.

Coat the chicken. Return the seared chicken cutlets to the pan, spooning the thick glaze over each piece. Turn the chicken to coat both sides thoroughly. You'll see the glaze clinging to the meat like a velvety blanket. Let it sit for 2 minutes to allow the flavours to meld.

Garnish and serve. Slice the chicken against the grain into thick strips – the interior should be juicy and white, not pink. Arrange on a platter, spoon any remaining glaze from the pan on top, and scatter fresh parsley or spring onions over the dish. The final plate should look glossy, inviting, and beautifully caramelised.