In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium-low for about 3 to 5 minutes until it thickens slightly. Remove from heat and set aside to cool.

Slice the chicken into bite-sized pieces. In a mixing bowl, combine flour, paprika, salt, and black pepper. Coat chicken pieces evenly in the flour mixture.

Heat olive oil in a skillet over medium heat. Add the dredged chicken and cook for about 4 to 5 minutes on each side until golden brown and cooked through. Remove chicken from skillet.

In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente, around 8–10 minutes. Reserve ½ cup of pasta water before draining.

Using the same skillet, add butter and melt over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese until the sauce is creamy.

Toss the cooked pasta into the skillet with the sauce. Mix in reserved pasta water until desired consistency. Fold in cooked chicken and drizzle honey pepper glaze over the top.

Transfer to a serving dish. Garnish with fresh parsley or additional Parmesan. Serve warm.