Cook the brown rice according to package instructions or start with pre-cooked rice for convenience.

Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat.

Add the chicken to the skillet and cook for about 4 minutes on each side until golden brown and cooked through.

In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

Mix cornstarch with water in another bowl to create a slurry. Add the soy sauce mixture to the skillet and bring to a simmer.

Gradually add the cornstarch slurry, stirring continuously until sauce thickens.

Return the chicken to the skillet, toss to coat in sauce, and heat through for a minute.

Assemble the bowls with rice, topped with chicken, veggies, sesame seeds, and green onions.