Combine the soy sauce, honey, minced garlic, grated ginger, and red chili flakes in a small bowl. Whisk until the honey dissolves completely into the sauce and set aside.

Place the chicken pieces in a medium bowl and sprinkle the cornstarch over them. Toss thoroughly until every piece is evenly coated with a thin layer of cornstarch.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the chicken in a single layer without overcrowding. Cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F.

Pour the prepared sauce directly over the cooked chicken in the skillet. Stir continuously to coat all pieces evenly. Let the sauce simmer for 2 to 3 minutes until it thickens and becomes glossy.

While the chicken cooks, prepare the noodles in a separate pot according to package directions. Drain well and add them directly to the skillet with the sauced chicken.

Toss everything together using tongs until the noodles are evenly coated with the sauce. Remove from heat and transfer to serving bowls.

Garnish generously with chopped green onions and sesame seeds before serving.