Cook the rice noodles according to the package instructions. Drain and set aside, tossing with oil to prevent sticking.

Heat oil in a skillet over medium-high heat, add minced garlic and grated ginger, and sauté for about 1 minute.

Add diced chicken to the skillet, cooking for 5-7 minutes until golden brown and cooked through.

In a small bowl, mix soy sauce, honey, and cornstarch slurry. Pour over the chicken and simmer for 2-3 minutes until sauce thickens.

Add the cooked noodles to the skillet, tossing to coat in the sauce for 1-2 minutes.

Garnish with optional red chili flakes, sesame seeds, and chopped green onions, then serve.