Begin by cooking your brown rice if it's not pre-cooked, which will take about 45 minutes.

Season the cut chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 4-5 minutes.

Whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In another bowl, mix cornstarch with water to form a slurry.

Once chicken is cooked, pour the sauce into the skillet and simmer for 1 minute. Add cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.

Add the chicken back to the skillet and toss to coat well with the sauce.

To serve, divide rice among bowls, top with chicken mixture, steamed broccoli, shredded carrots, and sliced cucumber. Garnish with sesame seeds and green onions.