In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium-low, stirring occasionally until the mixture begins to simmer. Let it reduce for 3-5 minutes until it coats the back of a spoon and reduces by about one-third. The glaze will continue to thicken as it cools. Set aside.

Slice the chicken into 1-inch bite-sized cubes for even cooking. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess.

Heat olive oil in a large skillet over medium heat until it shimmers. Add chicken in a single layer without overcrowding the pan. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F when tested with a meat thermometer. Remove and set aside.

While the chicken rests, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, usually 10-12 minutes. Reserve ½ cup pasta water before draining.

Using the same skillet from the chicken, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.

If the sauce is bubbling vigorously, reduce heat to low. Gradually add Parmesan cheese to the sauce, stirring constantly until melted and smooth. If the sauce seems too thick, add reserved pasta water one tablespoon at a time. Season with salt and pepper to taste.

Add cooked pasta to the skillet, tossing to coat every piece with the creamy sauce. Gently fold in the cooked chicken, then drizzle the honey pepper glaze over everything. Stir until evenly distributed and everything is heated through to 165°F.

Transfer to a serving dish and garnish with fresh parsley or extra Parmesan if desired. Serve immediately while warm.