In a medium bowl, whisk together the hot honey, soy sauce, and apple cider vinegar until combined. Place the chicken breasts in a zip-lock bag or shallow dish, pour the marinade over them, and seal or cover tightly. Refrigerate for at least 30 minutes.

Rinse the broccoli florets under cool water and pat dry. Slice the red bell pepper and red onion into thin strips.

Prepare the jasmine rice according to package instructions, typically involving rinsing and simmering in water for about 15 minutes until fluffy and tender.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Take the marinated chicken out of the fridge, discarding the leftover marinade. Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for about 6-7 minutes per side until golden-brown and cooked through.

In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced red onion, bell pepper, and broccoli florets. Sauté for 5-6 minutes until tender yet crisp.

Pour the reserved marinade into a small saucepan and heat over medium heat until it simmers. Cook for about 2-3 minutes or until slightly thickened.

To assemble, place warm jasmine rice as the base in each bowl. Top with sautéed vegetables and sliced chicken, ensuring a colorful presentation.

Drizzle the thickened hot honey marinade over the chicken and vegetables. Sprinkle with fresh cilantro and sesame seeds, and serve with lime wedges.