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In a small bowl, combine water, honey, soy sauce, 1 teaspoon salt, and pepper. Stir together until the honey dissolves. Set aside.
In a medium bowl, whisk together flour, turmeric, and the remaining 1 teaspoon salt. Add the chicken pieces and toss until evenly coated.
To a medium (10-inch) nonstick skillet over medium-high heat, add oil. Once hot and shimmering, add the chicken and cook, turning occasionally, until golden brown on both sides, 2 to 3 minutes per side. (The chicken will not be fully cooked yet.)
Add the asparagus and cook until tender, but still crisp, about 1 to 2 minutes.
Pour in the honey mixture and stir, scraping up any browned bits from the bottom of the pan.
Continue cooking, stirring occasionally, until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened, about 2 to 3 minutes.
Serve immediately over cooked rice.