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In a large saucepan over high heat, bring 2 cups water to a boil. Prepare the rice per the package directions.
In a large resealable plastic bag, toss the chicken with ¼ cup cornstarch. Set aside.
In a small bowl, whisk together the honey, soy sauce, fish sauce, sesame oil, sriracha, rice wine vinegar, and remaining 1 tablespoon cornstarch until smooth.
In a large wok over medium high heat, heat 2 tablespoons of the canola oil. Add 1 tablespoon minced garlic and the ginger and stir fry 30 seconds. Add the chicken shaking off any excess cornstarch and fry until crispy, about 6 minutes. Remove to a plate.
Add the remaining 2 tablespoons canola oil to the wok with the remaining tablespoon of garlic. Stir fry 30 seconds, then add the Brussels sprouts. Season with the salt and pepper. Do not stir for a minute or two, until the edges begin to caramelize, then cook and stir for a couple more minutes, until slightly golden.
Return the chicken to the pan and toss, then pour in the sauce. Cook and stir until thickened, about a minute. Serve over rice and garnish with the scallions, sesame seeds, and red pepper flakes, if desired.