Bring a large pot of salted water to a boil and cook the noodles according to package directions. Drain and rinse under cold water if not using immediately to prevent clumping.

Toss the chicken cubes with cornstarch, salt, and pepper in a bowl until evenly coated.

Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook for 6 to 8 minutes, turning once, until golden brown and cooked through. Avoid crowding the pan.

While the chicken cooks, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and Sriracha in a small bowl.

Pour the sauce over the cooked chicken in the skillet. Simmer over medium heat for 2 to 3 minutes until the sauce thickens into a glossy glaze, bubbling around the edges.

Add the drained noodles to the skillet. Using tongs, toss vigorously for 1 to 2 minutes until every noodle is fully coated in the sticky garlic sauce.

Plate immediately and top with sliced green onions and sesame seeds. Serve hot.