Thoroughly pat salmon fillets dry with paper towels. Cut into uniform 1-inch cubes. Place in a bowl and toss with cornstarch, salt, and black pepper until evenly dusted.

In a small measuring pitcher, whisk together honey, low-sodium soy sauce, vinegar, minced garlic, grated ginger, and toasted sesame oil.

Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add salmon cubes in a single layer without overcrowding.

Sear undisturbed for 2-3 minutes until golden and crispy. Flip with tongs and cook for 1-2 minutes more.

Turn heat down to medium-low. Pour the honey garlic glaze over the salmon bites. Gently toss for 60-90 seconds until the sauce bubbles into a thick, sticky glaze coating every cube.

Remove from heat immediately. Garnish with toasted sesame seeds and green onions. Serve hot over steamed jasmine rice with vegetables.