In a medium bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and sesame oil. Place chicken thighs in a zip-top bag and pour marinade over them.

Seal and refrigerate for at least 30 minutes, or up to 2 hours.

Prepare brown rice or quinoa according to package instructions, usually simmering in water for about 15-20 minutes.

In a large skillet or wok, stir-fry broccoli, snap peas, and sliced red bell pepper in a splash of water or oil for 5-7 minutes until tender-crisp.

In the same skillet, sear marinated chicken thighs for 5-7 minutes on each side until golden-brown and cooked through.

Let chicken rest for 5 minutes, then slice into bite-sized pieces.

In a small saucepan, bring reserved marinade to a boil. Whisk cornstarch with water until smooth, then stir into boiling marinade until thickened.

To assemble bowls, start with rice/quinoa, layer on veggies and sliced chicken, drizzle sticky sauce, and top with green onions and sesame seeds.