In a medium bowl, whisk together 2 tablespoons of honey, 3 tablespoons of low-sodium soy sauce, the juice of one lime, 3 cloves of grated garlic, 1 teaspoon of black pepper, and 1 teaspoon of ground ginger. Set aside.

In another bowl, mix ½ cup of all-purpose flour, 2 teaspoons of turmeric powder, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Cut 1.5 pounds of chicken into bite-sized cubes and toss in the turmeric flour mixture.

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the coated chicken and sauté for about 5-7 minutes until golden brown and cooked through.

Add 1 pound of chopped asparagus to the skillet with the chicken and sauté for an additional 5-7 minutes until asparagus is tender.

Lower the heat and pour the prepared sauce over the chicken and asparagus. Stir well and simmer for 1-2 minutes.

Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the skillet and stir until the sauce thickens, about 1 minute.