Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until lightly browned and cooked through. Remove chicken from the pot and set aside.
In the same pot, add minced garlic and sauté for 1 minute until fragrant.
Add honey, soy sauce, apple cider vinegar, crushed red pepper flakes, black pepper, and salt. Stir to combine and bring to a simmer.
Add rinsed rice, pasta, and chicken broth to the pot. Stir well to combine all ingredients.
Return the cooked chicken to the pot, stirring it into the rice and pasta mixture.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice and pasta are tender and liquid is absorbed.
Five minutes before the end of cooking, stir in the frozen peas and cover again to allow them to heat through.
Once cooked, remove from heat and let stand covered for 5 minutes.
Fluff the mixture with a fork and garnish with chopped green onions before serving.