Cut asparagus into 1/2-inch pieces, removing tough root end.
Remove and discard mushroom stems; cut mushrooms into quarters.
Cut chicken into small bite-size pieces; place in medium bowl (wash hands).
Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook and stir 3–4 minutes or until browned. Remove chicken from pan.
Place asparagus, mushrooms, and green onions in same pan; cook and stir 3–4 minutes or until mushrooms are tender.
Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2–3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.
Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon).