Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1 ½ cups water in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let it rest covered for 5-10 minutes.

While the rice cooks, place the seasoned chicken in a bowl. In another bowl, mix the soy sauce, honey, sriracha, rice vinegar, and ginger. Stir until well combined.

Heat a skillet over medium-high heat and add vegetable oil. Add the seasoned chicken in a single layer and sear for 3-4 minutes until browned, then flip and cook for another 2-3 minutes.

Add the white parts of the chopped green onions to the skillet. Cook for about 30 seconds until fragrant.

Pour the sauce mixture over the chicken, stir to coat evenly, and simmer for 3-4 minutes until it thickens.

Add the diced mango to the skillet, stir gently, and cook for another 30-60 seconds.

Fluff the cooked jasmine rice and divide it among serving bowls. Top with the chicken and mango mixture and garnish with green onion tops before serving.