Whisk together the soy sauce, sesame oil, fresh lemon juice, corn syrup, honey, sesame seeds and crushed red pepper then set aside.
Rinse the chicken breasts under cool water and pat them dry with a paper towel. Trim the breasts, dredge each in sifted flour then shake off any excess.
Set a skillet over medium heat and add olive oil. When the oil is shimmering, add the chicken and brown each breast for about 3–4 minutes on each side. When the breasts are lightly browned, remove them from the skillet onto a plate. Lightly cover the chicken with aluminum foil and set aside. The breasts will be slightly under-cooked at this point, but they’ll finish cooking in the sauce.
Add the garlic and ginger to the remaining oil in the skillet and cook for approximately 1 minute at medium heat. Once the garlic and ginger have softened just a bit, add the soy sauce mixture to the skillet and stir, scraping up any bits left stuck to the bottom of the pan.
Place the chicken breasts back into the skillet and cook them in the sauce 10–12 minutes, uncovered, or until the sauce has reduced by half. Turn the chicken frequently to coat all sides evenly in the glaze or baste the sauce over the top of the chicken breasts as the sauce reduces.
Once the sauce has reduced and the chicken has cooked through, transfer the chicken to a platter, pour the remaining glaze over it and garnish with green onions.