In a medium saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Bring to a gentle simmer over medium heat for 3 to 5 minutes, stirring occasionally until thickened. Remove from heat and cool slightly.

Prepare the chicken by cutting it into bite-sized pieces. In a shallow dish, mix all-purpose flour, paprika, salt, and pepper. Dredge each chicken piece in the flour mixture until fully coated.

Heat olive oil in a large skillet over medium-high heat. Add the coated chicken pieces, cooking for 6 to 8 minutes until golden brown, flipping halfway. Once cooked, transfer to a plate and keep warm.

In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup cooking water, then drain pasta.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute. Gradually stir in heavy cream and chicken broth, then add Parmesan cheese and cook until melted and smooth, about 3 to 4 minutes.

Gently fold the cooked pasta into the creamy sauce in the skillet. If the sauce is too thick, stir in reserved pasta water until desired consistency. Add crispy chicken and honey glaze, mixing thoroughly.

Transfer to a serving dish and garnish with parsley or extra Parmesan cheese. Serve warm.