In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium heat for 3-5 minutes until the mixture thickens slightly.

Slice chicken breasts or thighs into bite-sized pieces. In a medium bowl, mix all-purpose flour, paprika, salt, and black pepper. Dredge the chicken pieces in the flour mixture.

Heat olive oil in a large skillet over medium heat. Add dredged chicken and cook for 4-5 minutes on each side until golden brown. Remove chicken from skillet.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes). Reserve 1/2 cup of pasta water before draining.

In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese until it melts completely.

Add drained pasta to the skillet and mix well to coat each piece. If the sauce is too thick, stir in reserved pasta water until desired consistency is achieved. Fold in crispy chicken.

Drizzle the honey pepper glaze over the pasta and chicken mixture. Toss gently to combine. Serve warm, garnished with fresh parsley or additional Parmesan cheese.