Preheat oven to 375°F. Grease a 9×13 baking dish with cooking spray and set aside.

Make the Asian glaze sauce by combining soy sauce, balsamic vinegar, honey, rice wine vinegar, garlic, ginger, and lime juice in a medium mixing bowl. Whisk until thoroughly incorporated and set aside.

Season the chicken breasts on both sides with garlic powder, dried thyme, and dried basil.

Transfer chicken breasts to the prepared baking dish. Pour the glaze mixture over the chicken breasts.

Cover with foil and bake for 20 minutes.

Remove the foil and continue to bake for an additional 10 minutes. Baste chicken with the sauce a couple of times while it cooks.

Thicken the sauce: Remove chicken from the oven and carefully scoop out 3 tablespoons of the sauce into a small mixing bowl. Whisk in 1 tablespoon of cornstarch until fully combined.

Pour the cornstarch slurry into the baking dish and whisk it into the sauce.

Place the chicken back in the oven for 2 to 3 minutes, or until the sauce has thickened and the chicken is cooked through.

Remove from the oven and let rest for 5 minutes.

Spoon sauce over the chicken and serve garnished with lime wedges and green onions.