Bring a large pot of salted water to a boil. Cook the Heaven and Earth Gluten Free Brown Rice Pasta according to package instructions. Drain and set aside.

In a large ziptop bag, combine the cornstarch, salt, onion powder, black pepper, and paprika. Add the chicken nuggets and shake until fully coated.

Heat the oil in a large wok or rimmed frying pan over medium-high heat.

Carefully place about one third of the coated chicken pieces into the hot oil. Cook for one to two minutes per side, until just golden and crisp. Remove the chicken from the pan and place on a wire rack or large plate. Repeat with the remaining nuggets (don’t overcrowd the pan for maximum crisp).

Meanwhile, in a medium bowl, prepare the sauce. Dilute the cornstarch in the cold water. Add the soy sauce, rice vinegar, honey, ketchup or tomato paste, sesame oil, chili flakes (optional), crushed garlic, salt, and sesame seeds. Whisk until smooth.

Once all the chicken is removed, pour the sauce into the heated pan (no need to remove the frying oil) and bring to a boil over high heat. Reduce the heat to low and simmer for about two to three minutes until slightly thickened.

Add three-fourths of the cooked pasta and the cooked chicken nuggets to the sauce and toss until fully coated. (Reserve the remaining pasta for the next day’s lunch, or for that picky kid who doesn’t like their noodles with sauce.)

Cook for an additional five to eight minutes to let the flavors meld together.

Sprinkle with some additional sesame seeds and sliced scallions before serving.