Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rice with 2 ½ cups of water and a pinch of salt in a medium pot. Bring to a boil, then simmer for about 15 minutes until tender. Let sit covered for 5 minutes.

In a mixing bowl, whisk together ⅓ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 3 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons sesame oil, ½ teaspoon black pepper, and a pinch of red pepper flakes if desired. Set aside 3 tablespoons of this marinade for later.

Place 1 ½ pounds of chicken thighs in a resealable bag. Pour the marinade over the chicken, coating all pieces. Seal and marinate in the refrigerator for at least 30 minutes, or up to 1 hour.

Heat a skillet over medium-high heat and coat with cooking spray or oil. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and tent with foil.

In the same skillet, add sliced bell peppers and broccoli florets. Stir-fry for 4-5 minutes until vibrant and tender. Stir frequently for even cooking.

Slice the cooked chicken and return to the skillet with the veggies. Pour in the reserved marinade, stirring and cooking for an additional 2-3 minutes until the sauce thickens.

Fluff the rice with a fork and divide into bowls. Top with the sticky chicken and vegetable mixture. Garnish with sliced green onions and sesame seeds.