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 and slightly thickens, about 3–5 minutes. Remove from heat and set aside.

Cut the chicken breasts or thighs into bite-sized pieces. In a medium bowl, mix flour with paprika, salt, and black pepper. Dredge each piece of chicken in the flour mixture until well coated.

In a large skillet, heat a tablespoon of olive oil over medium heat until shimmering. Add the dredged chicken pieces and cook for about 4–5 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken and set aside.

In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, typically 8–10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

In the same skillet, reduce the heat to medium and add butter. Once melted, sauté minced garlic for about 30 seconds until fragrant. Add heavy cream and chicken broth, stirring well. Gradually add grated Parmesan cheese until the sauce is smooth and creamy.

Add the cooked pasta to the creamy sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached. Fold in the crispy chicken pieces and drizzle with the honey pepper glaze.

Transfer the pasta to a large serving dish. Garnish with chopped parsley or extra Parmesan cheese. Serve warm.