Start by rinsing 1 ½–2 cups of uncooked rice under cold water until the water runs mostly clear. In a rice cooker or pot, cook the rice according to the package directions, around 15-20 minutes. Once cooked, fluff the rice with a fork and keep it warm.

In a medium bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of honey, 1 ½ tablespoons of sriracha, 1 tablespoon of rice vinegar, 1 tablespoon of toasted sesame oil, 3 minced cloves of garlic, 1 teaspoon of grated fresh ginger, and ¼ teaspoon of black pepper. Add the cut chicken thighs, and let the marinade work its magic for at least 15-20 minutes.

While the chicken marinates, whisk together ¼ cup of honey, 2-3 tablespoons of sriracha, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and ¼ cup of water or low-sodium chicken broth in a small bowl. Add 1-2 teaspoons of cornstarch and whisk until smooth.

Prepare your vegetables by cutting the broccoli into bite-size florets, slicing the carrot into thin rounds, and slicing the red bell pepper into strips.

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the broccoli and carrots, and season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Stir-fry the veggies for 4-5 minutes, until bright and tender-crisp. In the last 2 minutes, add the sliced bell pepper.

In the same skillet, reduce the heat to medium-high, add 1 tablespoon of oil, and sear the marinated chicken for about 3-4 minutes per side, until beautifully browned and cooked through.

Once the chicken is cooked, reduce the heat to medium and pour the sauce over the chicken. Simmer for 1-3 minutes, stirring until the sauce thickens. Add a splash of water if it becomes too thick.

Add the cooked broccoli, carrots, and bell pepper back into the skillet. Toss well to combine all ingredients and heat through for a couple of minutes.

To serve, divide the warm cooked rice among 4 bowls as the base. Top each bowl with the honey-sriracha chicken and vegetable mixture. Garnish with green onions and sesame seeds. Optional: serve with lime wedges and extra sriracha.

For texture, add a sprinkle of chopped roasted peanuts or cashews on top. Include fresh cucumber slices or shredded cabbage for an extra crunch!