1. Combine honey, soy sauce, apple cider vinegar, black pepper, chili flakes, and garlic powder in a small saucepan over medium-low heat. Stir and simmer 3–5 minutes until the glaze thickens slightly and coats a spoon. Remove from heat and set aside.

2. Pat chicken pieces dry. Mix flour, smoked paprika, salt, and pepper in a shallow bowl. Toss chicken in the flour mixture until each piece gets an even coat. Shake off any excess.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer — do not crowd the pan. Cook 4–5 minutes per side until deep golden and cooked through. Remove and set aside.

4. Bring a large pot of well-salted water to a boil. Cook pasta to al dente per package directions. Before draining, scoop out 1/2 cup of pasta water and reserve it. Drain and set aside.

5. In the same skillet (do not wipe it out), melt butter over medium heat. Add minced garlic and cook 90 seconds until fragrant and just golden. Pour in heavy cream and chicken broth, stir to combine, and simmer 2–3 minutes until slightly thickened.

6. Reduce heat to low. Stir in Parmesan a handful at a time, stirring constantly after each addition until the sauce turns silky and smooth. Use reserved pasta water to loosen the sauce if needed. Season with salt and pepper.

7. Add drained pasta to the skillet and toss to coat every noodle. Fold in the seared chicken gently. Drizzle the honey pepper glaze over everything and give it one final toss. Plate immediately and top with fresh parsley and extra Parmesan.