Begin by slicing boneless, skinless chicken breasts into bite-sized pieces. In a bowl, combine the chicken with soy sauce, cornstarch, sesame oil, and ground ginger. Allow this mixture to marinate for 15-30 minutes.

While the chicken marinates, bring a large pot of water to a boil. Add your choice of noodles, cooking until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain the noodles and toss them with a little sesame oil.

In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, sesame oil, and red pepper flakes until smooth. Set this aside as your sauce base.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes until browned and cooked through, reaching an internal temperature of 165°F.

Reduce the heat to medium and pour your prepared sauce over the cooked chicken. Stir to coat evenly and bring to a gentle simmer. Gradually stir in the cornstarch slurry with reserved pasta water, cooking until the sauce thickens.

Add the cooked noodles into the skillet with the chicken and sauce mixture. Toss until the noodles are well-coated and heated through. Adjust consistency with reserved pasta water if needed.

Transfer the sticky garlic chicken noodles onto serving plates. Sprinkle with sesame seeds and green onions for added flavor. Serve immediately.