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Combine the water, honey, black pepper, and ½ teaspoon of salt in a small bowl and stir together until well mixed. Set aside.
In a mixing bowl, add the flour, turmeric, and remaining teaspoon of salt and stir together to combine. Add the chicken pieces and stir the contents of the bowl until the chicken pieces are coated with the flour mixture.
Add the oil to a large nonstick sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces and stir to break them up and coat them in the oil. Cook the chicken for 5-6 minutes, stirring every couple minutes to brown the outsides of each piece until golden.
Add the green beans to the skillet and stir to combine with the chicken. Cook, stirring occasionally, for about 2 minutes until bright green and just starting to get a bit tender.
Add the honey-pepper sauce from step one and stir to coat. Continue to cook, stirring occasionally, for another 2-3 minutes to allow the sauce to thicken a bit. Remove the skillet from heat and add the teaspoon of vinegar. Stir to combine. Serve with a lime wedge to squeeze over top of each serving.