Cook the grain: Make rice or quinoa according to package directions. Fluff and set aside. This is your base and should cool slightly before packing.

Prep the chicken: Pat chicken breasts dry and cut into bite-size pieces or thin strips. Season lightly with pepper. No need for salt because the soy sauce will handle that.

Mix the sauce: In a bowl, whisk honey, soy sauce, minced garlic, rice vinegar, sesame oil, and a pinch of red pepper flakes if using. Taste and adjust sweetness or saltiness as needed.

Make the slurry: In a small cup, stir cornstarch with 1/4 cup cold water until smooth. This will thicken the sauce later.

Cook the veggies: Heat a large skillet over medium-high with a bit of oil. Add chopped veggies and stir-fry until crisp-tender, 3–5 minutes. Remove to a plate so they don’t overcook.

Sear the chicken: Add a little more oil to the skillet. Cook chicken in an even layer, undisturbed for 2 minutes to get color, then stir and cook through, about 5–7 minutes total depending on size. The chicken should be opaque and no longer pink.

Add the sauce: Pour the honey garlic mixture over the chicken. Let it bubble for 1 minute so the flavors concentrate.

Thicken it: Stir the cornstarch slurry, then drizzle it into the pan while stirring. Simmer 1–2 minutes until glossy and thick enough to coat the chicken. If it gets too thick, splash in a little water. If too thin, simmer another minute.

Return the veggies: Toss the cooked veggies back into the pan and coat with the sauce. Turn off the heat. Sprinkle in sliced green onions and sesame seeds if you like.

Assemble the bowls: Divide cooked rice or quinoa among 4 meal prep containers. Top with equal portions of honey garlic chicken and veggies. Add a lime wedge if using.

Cool before sealing: Let the bowls cool 15–20 minutes, then seal and refrigerate. This helps prevent condensation and soggy rice.