Bring a large pot of water to a boil. Cook the noodles according to package directions until al dente. Drain and set aside.

While the noodles cook, whisk together all the sauce ingredients (soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil) in a small bowl. In a separate tiny bowl, mix the cornstarch and cold water to create a slurry.

Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

Pour the sauce mixture over the chicken in the skillet. Bring to a simmer. Stir in the cornstarch slurry and continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky.

Add the drained noodles to the skillet with the chicken and sauce. Toss everything together until the noodles are well-coated. Serve immediately, garnished with a sprinkle of sesame seeds and sliced green onions.