In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes. Set aside.

Coat chicken pieces in cornstarch until evenly coated. Allow to rest for a few minutes.

In a large skillet, heat vegetable oil over medium-high heat until shimmering.

Add the coated chicken to the hot skillet and cook for 6-8 minutes until golden.

Pour the prepared sauce over the chicken in the skillet, stirring to coat, and simmer for 2-3 minutes.

Cook your choice of noodles according to package instructions, drain.

Combine the cooked noodles with the sticky chicken in the skillet, tossing for 1-2 minutes.

Garnish with green onions and sesame seeds, add cilantro and lime if desired.