Pat chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with 1 tablespoon of cornstarch, a pinch of salt, and pepper until lightly coated.

Bring a large pot of salted water to a boil. Cook noodles according to package directions, but remove them 1-2 minutes before they are al dente. Drain and set aside.

Heat neutral oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 2-3 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium-low. Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, stirring constantly. Be careful not to burn it.

Pour in the soy sauce, honey, and rice vinegar. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 2 tablespoons of water or chicken broth to create a smooth slurry with no lumps.

While whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue to whisk and simmer for 1-2 minutes until the sauce thickens into a rich, glossy glaze.

Turn off the heat. Add the cooked chicken and drained noodles back to the skillet. Drizzle with the toasted sesame oil.

Using tongs, toss everything together thoroughly until the chicken and noodles are fully coated in the glorious sauce. Let it sit for a minute for the flavors to meld.

Divide among serving bowls. Garnish generously with sliced green onions and sesame seeds. Serve immediately while hot.