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

Cut the chicken breasts or thighs into bite-sized pieces. In a separate bowl, mix all-purpose flour, paprika, salt, and black pepper. Dredge each piece of chicken in this mixture.

Heat a skillet over medium-high heat and pour in olive oil. Once the oil shimmers, add the chicken pieces and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve 1/2 cup of the pasta water before draining.

In the same skillet, lower the heat to medium and add butter. Once melted, sauté minced garlic for about 30 seconds, then pour in heavy cream and chicken broth. Stir gently and add the Parmesan cheese gradually.

Add the drained pasta to the sauce and toss well. Fold in the crispy chicken pieces and drizzle in a portion of the honey pepper glaze.

Transfer to serving plates and garnish with parsley or additional cheese. Serve warm.