In a rice cooker or pot, combine 1 cup of rinsed jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

In a large skillet over medium-high heat, add 1 tablespoon of sesame oil. Once hot, add the bite-sized chicken thighs. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

In a mixing bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, minced garlic, grated ginger, and 1 tablespoon of water. This will be your sticky sauce.

Once the chicken is cooked, pour the sticky sauce over the chicken in the skillet. Stir to coat the chicken evenly.

In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet and stir well. Cook for another 2-3 minutes until the sauce thickens and becomes glossy.

While the chicken is cooking, steam or sauté the broccoli florets and sliced carrots in a separate pan until tender, about 5 minutes. Add the sliced bell pepper in the last minute of cooking to keep it crisp.

In each bowl, add a serving of jasmine rice as the base. Top with the sticky chicken and arrange the cooked vegetables on the side.

Garnish with chopped green onions and sprinkle sesame seeds on top for added texture and flavor.