Begin by patting dry the chicken breasts, ensuring they are moisture-free for better coating adhesion. In a bowl, combine all-purpose flour with garlic powder, salt, cumin, and paprika. Dip each chicken piece into the flour mixture, then into buttermilk, and back into the flour mix, ensuring a thorough coating for that perfect crispy texture.

In a wok or deep pan, pour in vegetable oil, enough for frying, about 1-2 inches deep. Heat the oil over medium-high heat until shimmering, reaching approximately 350°F. You can test the oil's readiness by dropping a small piece of flour mixture into it; if it sizzles immediately, it's ready for frying!

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan for even cooking. Fry the chicken for 5-7 minutes or until golden brown and crispy on the outside. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.

In a separate skillet, add a tablespoon of vegetable oil and heat over medium flame. Once hot, add minced garlic, stirring for about 30 seconds until fragrant. Quickly add sliced red bell peppers and snow peas, stir-frying for 3-5 minutes until the vegetables are tender-crisp.

In a bowl, whisk together sesame oil, honey, water, soy sauce, cornstarch, and crushed red pepper flakes until smooth. Pour this mixture into the skillet with your sautéed vegetables, stirring continuously for about 2 minutes until the sauce thickens slightly.

Gently toss the fried chicken pieces into the skillet with the sweet and spicy sauce, ensuring every piece is well-coated with the delicious blend. Allow the chicken to warm through for an additional minute.

To finish your Honey Chilli Chicken, sprinkle sesame seeds and chopped green onions on top for added texture and color. Serve immediately over fluffy rice or alongside your favorite noodles.