Cook your rice. Rinse rice until the water runs clear, then cook according to package directions. Keep warm.

Prep the chicken. Pat chicken dry and cut into 1-inch pieces. Toss with a pinch of salt and 1–2 teaspoons cornstarch to help the glaze cling.

Make the sauce. In a small bowl, whisk 1/3 cup low-sodium soy sauce, 1/3 cup honey, 1–2 tablespoons rice vinegar, 2–3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon sesame oil, and a pinch of red pepper flakes. Taste and adjust: more honey for sweetness, more vinegar for brightness.

Sear the chicken. Heat 1–2 tablespoons neutral oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook undisturbed for 2–3 minutes to brown, then stir and continue cooking until nearly cooked through, about 5–6 minutes total.

Add aromatics (optional extra). If you like a bigger garlic-ginger hit, push chicken to the side and sauté an extra clove of minced garlic and a bit of ginger for 30 seconds.

Glaze it. Pour in the sauce. Bring to a lively simmer, stirring to coat. Let it bubble for 2–4 minutes until thickened and glossy. If it looks thin, mix 1 teaspoon cornstarch with 1 teaspoon water and whisk in, simmering another minute. Remove from heat and stir in a splash more sesame oil for aroma.

Cook the veggies your way. Steam broccoli until bright and tender-crisp, sauté peppers until slightly charred, or leave cucumbers and shredded carrots raw for crunch. Keep it simple.

Assemble the bowls. Spoon rice into bowls, top with sticky chicken and veggies, then finish with sliced green onions and sesame seeds. Add a squeeze of lime if you have it.

Serve. Taste and adjust at the table with extra soy sauce, chili oil, or sriracha.