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Make your marinade: In a large pan, add your oil with minced garlic over a low-medium heat. Cook for 2-3 minutes until slightly browned. Add in rest of the sticky marinade ingredients except chickpeas. Stir constantly for 1-2 minutes until it begins to thicken (but not gloopy!). Tip: Keep your heat on low/med. The sauce will thicken very fast from the cornstarch and burns easily on higher heats.
Make the sticky chickpeas: Add in chickpeas and a splash of 1-2 tbsp of water and stir to combine. Cook for about 3-4 minutes until the sauce thickens and the chickpeas obtain a "sticky" texture.
Assemble: Grab a shallow bowl. Serve your sticky chickpeas with rice add your rice first, then veggies, then sticky chickpeas. Top with avocado, sesame seeds, and green onion or cilantro for garnish. Enjoy!