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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
While the Brussels sprouts are roasting, heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until golden brown and cooked through.
In a small bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Pour the sauce over the cooked chicken and stir to coat evenly. Allow the sauce to simmer for 3-5 minutes, until thickened.
Remove the Brussels sprouts from the oven and arrange them in a serving dish.