SAUCE PREP: In a small bowl or measuring cup, stir together water with honey, pepper, and 1/2 teaspoon salt; set honey mixture aside. IMPORTANT: If using the rice noodles, double the sauce.
RUB PREP: In a medium bowl, stir together gluten free flour, turmeric, and 1 teaspoon salt.
BROCCOLINI PREP: Trim 1/2” off bottom of broccolini stems and, if need be, cut any fat spears in half lengthwise so that all spears are the same width, more or less. Wash and dry thoroughly. Cut each broccolini spear into quarters (into similar length of chicken strips).
Heat oil in large nonstick pan over medium-high heat. Once heated add broccolini. Cook broccolini until fork tender, approximately 5-7 minutes. Season with salt and pepper. Remove broccolini from the pan and transfer to a plate or bowl. Set aside. (No need to clean pan.)
While broccolini is cooking, cut chicken into thin strips. See photo above. Add chicken to turmeric flour coating and toss until coated.
Add more oil to the pan and bring heat back up to medium-high. Add chicken and cook until turmeric is fragrant and chicken is a beautiful golden brown on both sides, 2 to 3 minutes per side.
Add cooked broccolini back into the pan and mix to combine.
If using rice vermicelli noodles (fresh or dried*), add noodles to the pan and then pour honey pepper sauce over. Lower heat to medium or medium-low, if necessary. Using tongs, mix all ingredients together. Cook until noodles are softened and sauce has thickened, approximately 1-3 minutes. (If not using noodles, add honey sauce mixture to the chicken and broccolini and follow same cooking instructions.)
*If using dried rice vermicelli noodles, cook them according to package instructions before adding them to the pan.
Remove pan from heat.
Transfer chicken, broccolini, and noodles to a large platter or serving bowl. Garnish with scallions or chives, if desired.