Prepare the Honey Pepper Glaze: In a medium saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium heat and simmer for 3-5 minutes until thickened.

Dredge the Chicken: Slice chicken into bite-sized pieces. In a shallow bowl, mix all-purpose flour, paprika, salt, and black pepper. Coat each piece of chicken in the flour mixture.

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

Cook the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions for about 8-10 minutes. Reserve ½ cup of pasta cooking water, then drain.

Make the Sauce: In the same skillet, lower the heat and add butter. Once melted, sauté minced garlic for 1-2 minutes. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese, stirring until smooth.

Combine Ingredients: Add the drained pasta to the sauce, tossing to coat. Incorporate the cooked chicken and drizzle in the honey pepper glaze, mixing until well combined.

Serve & Garnish: Transfer to a serving dish and garnish with fresh parsley or additional Parmesan. Serve immediately.