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

Place the chicken pieces in a large bowl, sprinkle cornstarch over them, and toss until evenly coated. Set aside.

Heat vegetable oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 6-8 minutes until browned and cooked through.

Pour the prepared sauce over the cooked chicken and simmer for 2-3 minutes until the sauce thickens.

Prepare the noodles according to package instructions, typically boiling for 4-6 minutes. Drain and rinse with cold water.

Add the drained noodles to the skillet with the chicken and sauce, tossing to coat evenly. Cook for an additional minute.

Garnish with chopped green onions and sesame seeds. Serve immediately.