In a medium bowl, combine 1/4 cup of soy sauce, 2 tablespoons of honey, 4 cloves of minced garlic, 1 tablespoon of grated ginger, and a pinch of red chili flakes. Whisk until well blended and set aside.

Place 1 pound of boneless, skinless chicken thighs or breasts in a large bowl and sprinkle 1/4 cup of cornstarch over the chicken. Toss to coat evenly and set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add coated chicken in a single layer and sauté for about 6-8 minutes until golden brown and cooked through.

Pour the prepared sauce over the chicken in the skillet and stir well. Allow the mixture to simmer for 2-3 minutes until the sauce thickens slightly.

Prepare your noodles according to the package instructions, typically boiling for 3-5 minutes until al dente. Drain and set aside.

Add the drained noodles to the skillet with the chicken and sauce. Toss gently to coat everything well.

Garnish with chopped green onions and sesame seeds before serving, optionally alongside stir-fried vegetables or cucumber salad.