Prepare Honey Pepper Glaze: In a medium saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium-low for about 3-5 minutes, stirring occasionally, until the mixture thickens slightly and becomes syrupy.

Prepare Chicken: While the glaze simmers, slice your chicken breasts or thighs into bite-sized pieces. In a shallow bowl, create a dredging mixture using all-purpose flour, a pinch of paprika, salt, and a bit of black pepper. Coat each piece of chicken evenly in this mix.

Cook Chicken: Heat a skillet over medium heat and add olive oil until shimmering. Carefully place the coated chicken pieces in the hot skillet, cooking for 4-5 minutes on each side until they turn golden brown and are cooked through.

Cook Pasta: In a large pot, bring salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

Make Sauce: In the same skillet, melt butter over medium heat, then sauté minced garlic until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese while continuously stirring until it melts smoothly.

Combine: Add the cooked pasta into the skillet with the creamy sauce. Toss gently to coat the pasta evenly, adjusting the consistency with reserved pasta water if necessary. Fold in the cooked chicken.

Serve: Transfer the Honey Pepper Chicken Panini Pasta to a serving dish or individual bowls. Garnish generously with fresh parsley or additional Parmesan cheese.