In a bowl, combine honey, Sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, salt, and pepper. Whisk until well blended.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for later use. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Once the chicken is cooked, pour the reserved marinade into the skillet. Cook for an additional 2-3 minutes, allowing the glaze to thicken and coat the chicken.

In a small bowl, combine sour cream, mayonnaise, lime zest, lime juice, garlic powder, salt, and pepper. Mix well until smooth and creamy.

Slice the glazed chicken and arrange it on a serving platter. Drizzle with additional glaze from the skillet if desired. Serve with a dollop of zesty lime crema on the side. Garnish with sesame seeds and chopped green onions if using.