Prepare the Honey Pepper Glaze: In a medium saucepan, combine ¼ cup honey, ¼ cup soy sauce, 2 tablespoons apple cider vinegar, ½ teaspoon black pepper, ½ teaspoon red chili flakes, and 1 teaspoon garlic powder. Stir continuously over medium heat until the mixture simmers and thickens slightly, about 3 to 5 minutes. Remove from heat and set aside.

Dredge the Chicken: Cut 1 pound of chicken breasts or thighs into bite-sized pieces. In a shallow dish, mix ½ cup all-purpose flour, 1 teaspoon paprika, and a pinch of salt and pepper. Toss the chicken pieces in the flour mixture until well-coated.

Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the dredged chicken pieces in a single layer, cooking for 4 to 5 minutes on each side or until golden brown and cooked through.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of pasta and cook according to package instructions for about 8 to 10 minutes, or until al dente. Before draining, reserve about ½ cup of pasta water, then drain.

Make the Cream Sauce: In the same skillet, melt 2 tablespoons of butter. Add 2 cloves of minced garlic and sauté for 1 to 2 minutes. Then pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring to combine. Gradually add ½ cup of grated Parmesan cheese, stirring until melted and creamy.

Combine: Add the drained pasta to the skillet with the cream sauce, tossing to coat. Add the cooked chicken and drizzle in the honey pepper glaze, reserving some for topping. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Serve: Transfer the dish to a serving plate. Garnish with freshly chopped parsley or additional Parmesan cheese.