Put a stainless steel pan on medium/medium high heat. While the pan is heating up, cut the chicken wing flats in half, right between the two bones, creating two separate chicken sticks.
In a bowl, toss together the chicken sticks, avocado oil, salt, and red peppercorns. Add directly to the heated pan and cook, shaking the pan and moving the chicken around frequently.
About 2 minutes into cooking, add the red pepper flake. Cook until finished, add the lemon zest and honey, and quickly toss together to glaze. Remove from heat.
Enjoy topped with a final drizzle of honey and a squeeze of fresh lemon juice. Goes great with a side of greens lightly dressed in lemon juice, olive oil, salt and pepper.