In a small bowl, whisk together 2 tablespoons of honey, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of fresh lime juice, 1 clove grated garlic, 1 teaspoon of freshly cracked black pepper, and ¼ teaspoon of ground ginger. Set aside for later use.

In a medium bowl, mix 2 tablespoons of all-purpose flour, 2 teaspoons of turmeric powder, ¼ teaspoon of kosher salt, and a pinch of black pepper. Toss the cubed chicken breasts in the mixture until well coated.

Heat 4 tablespoons of canola oil in a large skillet over medium-high heat. Add the coated chicken cubes and sauté for about 5 minutes until golden brown and cooked through.

Add the cut asparagus to the same skillet and cook for 5 to 7 minutes until tender and vibrant green, stirring occasionally.

Lower the heat to medium and pour the prepared sauce over the chicken and asparagus. Gently stir to coat all ingredients.

In a small bowl, whisk together 2 tablespoons of water and 1 tablespoon of cornstarch to create a slurry. Stir this into the skillet and simmer for another 1 to 2 minutes until the sauce thickens.