In a bowl, whisk together cherry blossom syrup, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
Reserve 2 tbsp of the marinade for glazing later.
Coat chicken breasts in the remaining marinade and let sit for 10 minutes (or up to 1 hour for deeper flavor).
Heat a skillet over medium-high. Add a drizzle of oil.
Cook chicken for 5–7 minutes per side, until internal temperature reaches 165°F (74°C).
Brush reserved marinade onto chicken during the last 2 minutes of cooking.
Slice chicken and garnish with scallions, sesame seeds, and edible cherry blossoms (if using).
Pair with steamed rice or a light salad.
