Mix all seven measured seasonings and divide the blend into two equal portions. Toss one portion with the chicken strips and honey; reserve the other for the sauce.

Boil the 1/2 pound penne according to its package directions until al dente, then drain.

Heat the olive oil in a large skillet over medium heat and cook the strips until browned and the thickest pieces reach 165°F. Turn as they brown and lower the heat if the honey coating darkens rapidly; transfer the cooked chicken to a plate.

Add the butter and chopped onion to the skillet. Cook over medium heat, stirring, until the onion is soft, then add the garlic and cook for about 1 minute until fragrant.

Stir in the 15-ounce can of tomatoes with its juices and the reserved half of the spice blend. Add the heavy cream while stirring and bring to a gentle simmer over medium-low heat.

Reduce the heat to low and add the cheddar in small handfuls, stirring each addition smooth. Keep the sauce gently heated rather than boiling.

Remove the skillet from the heat and fold in the chicken, its juices, and drained penne. Sprinkle with the cilantro and divide into 4 portions, with chicken in each.