In a medium bowl, mix together 2 tablespoons of honey, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of lime juice, 1 grated garlic clove, 1 ½ teaspoons of black pepper, and ¼ teaspoon of ground ginger. Stir until well combined and the honey is dissolved, then set the sauce aside.

In a large bowl, combine 2 tablespoons of all-purpose flour, 2 teaspoons of turmeric powder, and ¼ teaspoon of kosher salt along with an additional ½ teaspoon of black pepper. Toss the 1 pound of chicken breast cubes in the flour mixture until thoroughly coated.

Heat 4 tablespoons of canola oil in a large skillet over medium heat. Once the oil is shimmering, add the coated chicken cubes and cook for about 5-7 minutes until golden brown.

Stir in the cut asparagus pieces into the skillet with the sautéed chicken and cook for an additional 5-7 minutes until bright green and tender-crisp.

Reduce heat to low and pour the prepared sauce over the chicken and asparagus mixture. Stir to coat evenly and let simmer for 1-2 minutes.

In a small bowl, mix 2 tablespoons of water with 1 tablespoon of cornstarch until smooth. Pour into the skillet while stirring and cook for another 1-2 minutes until sauce thickens.