Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once shimmering, add 1 pound of diced chicken thighs seasoned with salt and pepper. Cook for about 6-7 minutes until golden brown and fully cooked.

While the chicken cooks, whisk together in a small bowl 1/4 cup soy sauce, 2 tablespoons honey, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sriracha if desired. Once the chicken is ready, pour over the chicken in the skillet.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth and add to the skillet. Cook for another 2-3 minutes until the sauce thickens and becomes glossy.

Prepare 4 cups of cooked jasmine rice. Divide the rice among serving bowls, and top each with the sticky chicken mixture.

Garnish with sliced green onions and toasted sesame seeds. Serve hot and enjoy.