Season the chicken on both sides with garlic powder, salt and pepper; set aside.
In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
Reduce the heat to medium, add the vegetable broth to deglaze the pan. Then add the honey, whole grain mustard and Dijon mustard and stir to combine.
Bring mixture to a low boil, then add the chicken to the sauce and continue cooking, uncovered. Stir the sauce occasionally, until the sauce has thickened and the chicken is tender, about 10 minutes.
Allow to rest for a few minutes, then serve with your favorite side dish.
Storage: Store any leftovers in an airtight container. They will last up to 4 days.