Make the Honey Sesame Sauce by whisking together chicken stock or water, soy sauce, honey, sesame oil, red pepper flakes, and cornstarch until smooth.

Cook the rice according to package instructions and divide it among storage containers.

Sauté chopped broccoli and snap peas in 1 tablespoon olive oil for 5 to 7 minutes; transfer to rice containers.

Cook cubed chicken in the same pan with the remaining olive oil, seasoning with salt, pepper, and red pepper flakes until cooked through.

Combine chicken with the sauce in the pan and simmer for about 2 minutes.

Assemble the lunch bowls by layering chicken on top of rice and veggies; drizzle extra sauce and sprinkle sesame seeds.

Seal and store in the fridge for up to 4 days; reheat before serving.