Cook noodles according to package directions in a large pot of boiling water. Drain well and toss with a small amount of oil if they'll sit more than 5 minutes to prevent sticking.

Heat olive oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook for 6-8 minutes until golden brown, ensuring an internal temperature of 165°F. Remove chicken and set aside.

Add broccoli florets to the same skillet with 2-3 tablespoons of water. Cover and steam for 3-4 minutes until bright green and tender-crisp. Remove and set aside with the chicken.

In a bowl, whisk together minced garlic, grated ginger, soy sauce, sriracha, honey, rice vinegar, and sesame oil.

Return skillet to medium heat, pour in the sauce, and let simmer for about 1 minute. Add back the cooked chicken, broccoli, and noodles, and toss until evenly coated. Cook for 1-2 minutes to heat through.

Divide into bowls and garnish with sliced green onions and sesame seeds. Serve immediately.