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In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
Season to taste and serve.