In a bowl, mix together the corn starch, rice vinegar, water, minced garlic, minced ginger, soy sauce, honey, brown sugar, and sesame oil until well combined.

Heat about 2 tablespoons of avocado oil in a sauté pan over medium-high heat. Add the diced chicken and cook for approximately 10 to 12 minutes, or until the chicken is mostly cooked through.

Pour the sauce over the chicken, stirring to combine, and continue to cook for about 5 minutes until the sauce thickens and becomes glossy. Set the mixture aside.

Grease a muffin tin with avocado oil, preferably using a nonstick variety for easier removal.

Scoop equal portions of the cooked sushi rice into each muffin compartment, filling them about three-quarters full. Use a ¼ measuring cup to smooth the tops of the rice.

Press the measuring cup down in the center of the rice to form a cup shape, ensuring the rice reaches the top.

Place the muffin tin in the freezer for about 45 minutes.

After freezing, remove the tin and lightly spray the rice cups with avocado oil.

Preheat the oven to 400°F (200°C) and bake the rice cups for 20 minutes.

Take the muffin tray out of the oven and fill each rice cup with an equal amount of the chicken mixture.

Return the tray to the oven and bake for an additional 10 minutes.

Once done, let the cups sit for 10 to 15 minutes. Use an offset spatula to gently release any edges that may be stuck. If using a nonstick tin, the cups should slide out easily.

Carefully lift each rice cup using the offset spatula.