Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Pour the sauce mixture over the chicken in the skillet. Stir well to coat the chicken and bring to a simmer. Cook for about 3-4 minutes until the sauce thickens.

Add the cooked noodles to the skillet, tossing to combine everything evenly. Cook for another 2 minutes until heated through.

Serve hot, garnished with sliced green onions and sesame seeds.