Cook the chicken breast by boiling, steaming, or grilling until fully cooked. Allow it to cool, then shred it using two forks.

In a large mixing bowl, combine the shredded chicken, carrots, cabbage, green onions, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix well until evenly distributed.

Fill a large shallow dish with warm water and soak the rice paper wrappers one at a time in the warm water until they soften, about 10-15 seconds.

Lay the softened rice paper flat on a clean surface. Place about two tablespoons of the chicken filling on the lower third of the wrapper. Fold the sides over the filling and roll it tightly from the bottom to the top.

In a large, deep saucepan, heat the oil over medium-high heat. Once hot, carefully place the spring rolls in the oil, a few at a time, and fry until golden brown and crispy, approximately 3-4 minutes per side. Remove and drain on paper towels.

In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili flakes if using. Serve alongside the freshly fried spring rolls.