Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes. Add chicken to cornstarch mixture and toss to coat.
Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
