Bring a large pot filled with salted water to a boil. Add the pasta and cook for 9 minutes, or until just al dente. Drain and set aside.

In a large mixing bowl, combine the chicken cubes with 1 tablespoon of olive oil, plum sauce, teriyaki sesame sauce, Toscana seasoning, paprika, salt, and black pepper. Mix thoroughly to coat the chicken evenly.

Heat a large nonstick skillet or sauté pan over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are golden brown and fully cooked through. Remove from the heat and set aside.

In a wide 12-inch/32 cm Dutch oven or deep sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 4 minutes. Add the mushrooms and continue cooking for 5 minutes, stirring occasionally. Add the bell peppers and drizzle with honey. Stir well to coat the vegetables evenly.

Return the cooked chicken to the pan with the vegetables. Stir to combine. Add the soy sauce and sweet roast sauce. Reduce the heat to medium and cook, uncovered, for 15 minutes, stirring occasionally. Remove from the heat and let the mixture rest, covered, for 5 minutes.

To serve, divide the cooked pasta among plates or bowls. Spoon the chicken and vegetable mixture generously over the pasta. Serve warm, with extra sauce spooned on top if desired.