Bring a large pot of water to a boil for the noodles.

Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the coleslaw mix and a small pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender-crisp with lightly browned edges. Transfer them to a bowl and set aside.

Add the ground chicken to the same skillet. Let it cook undisturbed for 2–3 minutes so it can develop a golden crust. Turn the chicken, break it apart with a spatula, and continue cooking until completely cooked through.

Add the honey, chili garlic sauce, coconut aminos, black vinegar, ginger, and water. Stir to coat the chicken. Cook for another 3–4 minutes, stirring only when necessary, until the liquid reduces into a thick, glossy sauce and begins to caramelize.

While the sauce reduces, cook the noodles according to the package directions. Before draining, reserve about 1/2 cup of the noodle cooking water.

Drain the noodles and return them to the pot. If your noodles include a suitable seasoning or sauce packet, stir it in according to the package directions. Add the sticky chicken and cooked vegetables.

Toss everything together, adding a little reserved noodle water as needed until the Sticky Honey Garlic Chicken Noodles are evenly coated and glossy.

Serve immediately with sliced scallions or chives and toasted sesame seeds.