Prep your base: Cook rice, quinoa, or your grain of choice according to package directions. Keep it warm and fluffy.

Mix the sauce: In a bowl, whisk honey, soy sauce, vinegar, sesame oil, minced garlic, and grated ginger. In a separate small cup, stir cornstarch into the chicken stock or water until smooth, then mix that into the sauce. Set aside.

Cut the chicken: Slice chicken into bite-size pieces. Pat dry with paper towels. Season lightly with salt and pepper.

Sear the chicken: Heat a large skillet over medium-high. Add 1–2 tablespoons oil. Cook chicken in a single layer without moving for 2–3 minutes to get some color, then stir and cook until just cooked through. Work in batches if needed. Transfer to a plate.

Cook the veggies: In the same pan, add a little more oil if needed. Toss in your vegetables with a pinch of salt. Stir-fry 3–5 minutes until crisp-tender. Don’t overcook.

Simmer the sauce: Pour the honey garlic sauce into the pan with the veggies. Bring to a gentle simmer, stirring until it thickens and turns glossy, about 1–2 minutes.

Combine: Add the chicken back to the skillet. Toss to coat in the sauce. If it’s too thick, splash in a tablespoon of water. Taste and adjust seasoning—more soy for salt, more vinegar for brightness, or a drizzle more honey for sweetness.

Assemble bowls: Spoon your base into bowls. Top with the honey garlic chicken and veggies. Finish with sliced green onions, sesame seeds, and a squeeze of lime. Add red pepper flakes if you like heat.