In a bowl, mix the chopped chicken with cornstarch, chili powder, salt, black pepper, cumin, coriander, and red pepper flakes until the chicken is evenly coated.
Heat olive oil and butter in a large frying pan over medium-high heat. Add the coated chicken and fry for 7 to 8 minutes until golden brown and cooked through.
Remove the chicken from the pan. Add a bit more olive oil if needed, then add the veggies and season with salt and black pepper. Saute for 6 to 7 minutes until softened. Remove the veggies from the pan and set aside.
In the same pan over medium heat, make the sauce by adding soy sauce, oyster sauce, honey, brown sugar, rice vinegar, chipotle adobo paste, minced garlic, and butter. Simmer for 2 to 3 minutes.
Add the cooked chicken, veggies, and udon noodles back into the pan with the sauce. Stir everything together until well combined and heated through.
Serve your Honey Chipotle Chicken Udon hot, garnished with chopped cilantro, green onions, and toasted sesame seeds.