Prepare the chicken by cutting it into uniform bite-sized pieces. In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.

Cook the noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Toss with a small amount of oil to prevent sticking and set aside.

Make the sauce by whisking together soy sauce, brown sugar, honey, rice vinegar, sesame oil, and red pepper flakes in a bowl. In a separate small bowl, mix cornstarch with water to create a slurry.

Heat oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.

Add garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant, being careful not to burn.

Pour in the sauce mixture and bring to a simmer. Add the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.

Return the chicken to the pan and add the cooked noodles. Toss everything together for 2-3 minutes until the noodles and chicken are well-coated with the sticky sauce.

Garnish and serve immediately, topped with chopped green onions, sesame seeds, and fresh cilantro if desired.