In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Gently simmer for 3–5 minutes until slightly thickened.

Take chicken breasts, cut into bite-sized pieces, and dredge each piece in a mixture of flour, paprika, salt, and black pepper. Set aside.

Heat a skillet with olive oil over medium-high heat. Cook dredged chicken for 4–5 minutes on each side until golden brown and cooked through. Let the chicken rest.

Boil salted water in a large pot, add pasta and cook for 8–10 minutes until al dente. Reserve 1/2 cup of pasta water, then drain.

In the same skillet, melt butter and sauté minced garlic for 1 minute. Add heavy cream and chicken broth, then mix in Parmesan cheese until melted.

Add the drained pasta to the sauce, tossing to coat. Stir in reserved pasta water if needed, and fold in crispy chicken pieces with honey pepper glaze.

Transfer to a serving dish, garnish with parsley or extra Parmesan, and serve warm.