For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
Pat the chicken pieces dry with a paper towel and season over all with salt and pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat, until rippling and very hot. Add the chicken to the hot skillet, in a single layer, and just brown on all sides. The chicken does not need to be cooked through in this step.
Whisk the lemon glaze mixture to recombine, then pour into the skillet with the chicken. Bring the mixture to a simmer and cook for 7-10 minutes until the sauce is thickened and the chicken is cooked through. (It will thicken slightly more as it cools too.)
Season with additional salt and pepper to taste, if needed. Sprinkle with parsley or cilantro, if using. Serve with cooked rice or quinoa.