Preparing the Chicken:

1. Slice chicken breasts into thin cutlets or strips.
2. Season with salt, black pepper, garlic powder, onion powder, and paprika.
3. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs.
4. Heat oil in a skillet over medium heat and fry the chicken until golden brown and crispy, about 3-4 minutes per side.
5. Transfer to a paper towel-lined plate and set aside.

Making the Honey Pepper Sauce:

1. In a small saucepan, combine honey, soy sauce, apple cider vinegar, crushed red pepper flakes, and black pepper.
2. Simmer on low heat for 3-5 minutes until slightly thickened.
3. Toss the fried chicken in the honey pepper sauce until evenly coated.

Cooking the Pasta and Sauce:

1. Boil pasta according to package instructions, then drain and set aside.
2. In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant.
3. Pour in heavy cream and bring to a gentle simmer.
4. Stir in grated Parmesan cheese until the sauce is smooth and creamy.
5. Toss the cooked pasta into the sauce and mix well to coat.

Assembling the Dish:

1. Plate the creamy pasta and top with honey pepper-coated chicken.
2. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
3. Serve immediately and enjoy!