Pat lamb chops dry: Remove the lamb chops from the fridge and pat them dry with paper towels. Season both sides with salt and pepper.

Heat the skillet: Heat olive oil in a large skillet over medium-high heat until it shimmers and just starts to ripple, about 2 minutes.

Sear the chops: Lay the chops in the hot skillet without crowding and let them sear undisturbed for 3 minutes per side until deep golden brown.

Check for doneness: Press the thickest part of a chop; it should feel firm with slight give for medium doneness, or use a thermometer to confirm 145°F.

Remove and rest: Transfer the seared chops to a plate and tent loosely with foil while you build the glaze.

Whisk the glaze base: In the same skillet, whisk together honey, soy sauce, garlic, and ginger, scraping up any browned bits from the bottom.

Simmer the glaze: Bring the mixture to a gentle bubble over medium heat and simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Stir in vinegar and pepper flakes: Add the rice vinegar and red pepper flakes to the glaze and stir to combine, letting it simmer another 30 seconds.

Return chops to the pan: Add the lamb chops back into the skillet and turn them a few times in the glaze until fully coated and glossy.

Rest before serving: Let the glazed chops rest for 5 minutes off the heat so the juices settle back into the meat.

Garnish and plate: Scatter sliced green onions over the chops and spoon any extra glaze from the pan on top.