In a small bowl, combine the honey, sriracha, soy sauce, rice vinegar, garlic powder, and grated ginger. Stir until well combined.

Place the chicken breasts (or thighs) in a shallow dish or zip-top bag, and pour the marinade over the chicken. Let it marinate for at least 10 minutes. For more flavor, marinate for up to 30 minutes.

While the chicken is marinating, cook your rice according to package instructions. You can use jasmine rice or brown rice for this dish. Set aside.

Heat a pan over medium-high heat with a little vegetable oil.

Add the broccoli florets and sliced bell pepper to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. Remove from heat and set aside.

In the same pan, add a little more oil if necessary, and cook the marinated chicken over medium-high heat.

Cook each side for about 4-5 minutes (depending on thickness) until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).

Once the chicken is cooked, remove from the pan and let it rest for a couple of minutes before slicing.

To serve, divide the cooked rice into bowls.

Top with the stir-fried vegetables and sliced chicken.

Drizzle with any remaining honey sriracha sauce from the pan.

Sprinkle sesame seeds, chopped cilantro, and sliced green onions on top of each bowl for added flavor and texture.