Lightly grease a 9x13 baking dish with cooking spray and set aside.
Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
Heat the vegetable oil in a skillet.
Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Add chicken breasts to the skillet and cook for 2 minutes on each side or until just browned.
Transfer the chicken breasts to the baking dish.
Pour the honey-sriracha sauce over the chicken breasts, turning the chicken over to cover each chicken breast entirely with the sriracha sauce.
Cover with foil and bake for 20 minutes.
Remove the cover and continue to bake for 15 minutes or until the chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. Use an Instant Read Meat Thermometer and pull out the chicken when its internal temperature registers at 165˚F.
Remove the chicken from the oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk the cornstarch into the cup and whisk until well combined.
Stir the cornstarch slurry back into the baking dish and put the chicken back in the oven; cook for 1 to 2 minutes or until the sauce has slightly thickened.
Remove from oven and let stand for 5 minutes.
Spoon the sauce over the chicken.
Garnish with cilantro and sesame seeds and serve with lime wedges.
Adjust the Heat: Tweak the Sriracha amount for milder or spicier flavors.
Alternate Proteins: Swap chicken breasts for chicken thighs, salmon, or shrimp.
Make It Ahead: Prepare the sauce earlier, or marinate the chicken in the sauce for a few hours for deeper flavor.
Use a Meat Thermometer: Aim for 165˚F internal temperature for perfectly cooked chicken.
Meal Prep Friendly: Cook extra to use for salads, sandwiches, or wraps.
Gluten-Free Options: Substitute with gluten-free soy sauce or tamari for a gluten-free version.
Storage: Store the chicken in an airtight container and keep it in the fridge for 3 to 4 days.