Prep the base: Cook brown rice or quinoa according to package directions. Fluff and set aside.
Chop the chicken: Cut chicken into bite-size pieces. Pat dry and season lightly with salt and pepper.
Steam or roast veggies: Steam broccoli until crisp-tender (about 4–5 minutes) or roast at 425°F/220°C for 12–15 minutes.
Keep peppers and carrots crisp for texture.
Make the sauce: In a bowl, whisk honey, soy sauce, garlic, vinegar, sesame oil, and sriracha if using. Set the cornstarch slurry aside.
Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer.
Cook 5–7 minutes, stirring occasionally, until browned and cooked through.
Glaze it: Pour the sauce into the skillet. Once it simmers, stir in the slurry. Cook 1–2 minutes until the sauce turns glossy and clings to the chicken.
Assemble bowls: Divide grains into 4–5 meal prep containers.
Add chicken and sauce, then the veggies. Top with green onions and sesame seeds.
Finish: Let everything cool slightly before sealing. Add lime wedges if you like a bright finish.