Cook the rice according to the package instructions.

In a medium saucepan, combine soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Simmer for 3-5 minutes.

Make a cornstarch slurry with cornstarch and water, then stir into the sauce and let it thicken for 2-3 minutes.

Heat oil in a large skillet and cook sliced chicken for 6-8 minutes until golden brown.

Pour the teriyaki sauce over cooked chicken, coat well, and cook for another 2-3 minutes.

Steam or sauté your choice of vegetables until slightly tender but still crisp, about 5 minutes.

Assemble the bowls with rice, chicken, and vegetables, drizzling with extra teriyaki sauce.

Sprinkle with sesame seeds and green onions before serving hot.