Cook the rice noodles according to package instructions in boiling water for about 6-8 minutes, drain and rinse under cold water. Toss with oil.

Heat oil in a large skillet or wok over medium-high heat. Cook bite-sized chicken breast pieces for 5-7 minutes until golden and cooked through. Remove and set aside.

Reduce heat and add minced garlic and grated ginger to the pan, stir for 1 minute until fragrant.

Pour in soy sauce and honey, stir to combine, add red chili flakes, and simmer for 2-3 minutes until slightly thickened.

Return chicken to pan, add noodles, and toss everything together, cooking for another 1-2 minutes to heat through.

Serve on plates, garnished with sesame seeds and green onions.