Start cooking rice according to package directions (this usually takes 15-20 minutes).

While rice cooks, cut chicken into uniform 1-inch pieces and pat dry with paper towels.

Heat oil in a medium skillet over medium-high heat until shimmering.

Add chicken pieces in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook an additional 3-4 minutes until cooked through (165°F).

If using chicken thighs, add an extra 3-4 minutes to total cooking time.

Reduce heat to medium and add minced garlic. Sauté for 20-30 seconds until fragrant.

In a small mixing bowl, whisk together soy sauce, honey, brown sugar, and rice vinegar until sugar dissolves.

Pour sauce mixture over chicken and stir to coat. Let simmer for 5-6 minutes until sauce reduces and thickens.

If the sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon water, stir in, and simmer for 1 more minute.

Steam broccoli florets for 4-5 minutes until tender-crisp and bright green.

Taste sauce and adjust seasonings as needed.

Divide warm rice among serving bowls (about 1.5 cups per bowl) and top with sticky chicken and steamed broccoli.

Garnish with sliced green onions and sesame seeds.