Season the chicken with salt and pepper and coat in the flour, then set aside.
To make the sauce, mix the lemon juice, sweet chilli dipping sauce (you can use store bought or our recipe <a href="http://eatitapp.com/view%20recipe.php?RecipeID=693">here</a>), soy sauce, cornflour and 1/2 c water in a bowl.
Cook linguine in a large pot of salted water according to package directions. Drain and return to pot. Add 2 tbsp sesame oil and toss to coat. Set aside.
Fry the chicken until cooked all the way through and remove from the pan.
Finely slice the chilli, carrots and ginger. Fry for a minute or two until fragrant. Add the honey for a further minute over a medium heat.
Add the sauce and bring to the boil. If the sauce becomes too thick here, add some water as necessary and that should do the trick.
Return the chicken to the pan and coat thoroughly in the sauce, cooking for a further two minutes.
Finely slice the spring onions. Serve the on noodles and sprinkle the spring onions and sesame seeds over the top.
