Bring a medium pot of salted water to a rolling boil. Cook noodles according to package directions until just al dente, about 6 to 8 minutes. Drain thoroughly, toss with a small drizzle of oil to prevent sticking, and set aside.

Cut chicken into uniform 1-inch pieces. Toss in a bowl with the cornstarch until every piece has a light, even coating.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Cook 4 to 5 minutes per side until golden brown and cooked through to 165 degrees F. Remove to a plate.

In the same skillet over medium heat, add the minced garlic and grated ginger. Stir constantly for 30 to 60 seconds until fragrant. Do not let it brown.

Pour in the soy sauce, honey, and chili flakes if using. Stir constantly for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 teaspoon cold water and stir into the bubbling sauce.

Return the chicken to the skillet and toss for about 1 minute until every piece is fully coated in the sticky sauce.

Add the cooked noodles and toss everything together for another minute until warmed through and evenly coated. Remove from heat.

Top with chopped green onions and sesame seeds. Serve immediately while hot.