Bring a large pot of heavily salted water to a rolling boil. Add rotini and cook until al dente according to package directions. Reserve 1 cup (240ml) of pasta water, then drain the pasta.

While pasta cooks, pat chicken pieces dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove from skillet and set aside.

Reduce heat to medium. Add minced garlic to the skillet and cook for 30-45 seconds until fragrant. Whisk in honey, soy sauce, apple cider vinegar, and coarse black pepper. Bring to a simmer.

In a small bowl, whisk together the cornstarch and cold water to make a slurry. Slowly pour the slurry into the simmering sauce while whisking. Cook for 1-2 minutes until the sauce thickens to a glossy glaze.

Return the seared chicken to the skillet, tossing to coat in the glaze and cook through (2-3 minutes). Add the drained rotini and toss everything together. If needed, add a splash of reserved pasta water to reach desired sauce consistency. Stir in the fresh parsley, serve immediately, and garnish with extra parsley.