Drizzle chicken with olive oil and fry in a hot pan for 2 minutes.
Add orange juice, zest, grated ginger, honey, and seasoning to chicken and fry until golden-brown.
Boil egg noodles according to packet instructions and drain.
Heat olive oil in a wok and fry carrot ribbons for 2 minutes.
Add garlic, paprika, sliced ginger, and chilli flakes to the wok and fry for 1 minute.
Pour in soy sauce, remaining orange juice, zest, and sesame oil and fry for 1 minute.
Stir chopped parsley and cooked noodles into the wok.
Serve noodles on a plate topped with the honey-seared chicken.