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Prep the chicken: Pat the chicken dry and cut chicken into bite-sized cubes. Add to a mixing bowl and toss with cornstarch until evenly coated.
Cook the chicken: Heat 1-2 Tbsp. oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking until golden brown and crispy on the outside, about 6-8 minutes. Work in batches if needed and add more oil if necessary.
Make the sauce: While the chicken cooks, whisk together soy sauce, honey, Shaoxing wine, sriracha, mirin, garlic, and ginger in a bowl or I like to use a measuring cup.
Combine chicken & sauce: Reduce the skillet heat to medium. Pour the sauce into the skillet (be sure to scrape all the honey that may have settled to the bottom) and bring to a gentle simmer.
Make cornstarch slurry: Whisk together the cornstarch and water in a small bowl.
Add to chicken: Whisk the slurry into the chicken.
Let it thicken: Let it cook for 3-5 minutes until the sauce thickens and clings to the chicken. Start Timer
Assemble bowls: Divide cooked rice among bowls. Top with honey garlic chicken, roasted or steamed broccoli, a sprinkle of sesame seeds, and sliced green onions. YUMMM!