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First, whisk together the stir-fry sauce in a container and set aside. Make the gochujang sauce in a separate container and whisk until smooth. Taste and adjust, adding more honey if needed.
Add 1 tablespoon of sesame oil to the bottom of a skillet over medium-low heat. Add the yellow onion and Fresno peppers, and sauté for 2 minutes or until they begin to soften. Add in ground chicken and use a spatula to break it up into crumbles as it cooks. Cook until both sides are browned.
Pour in the stir-fry sauce and simmer on low heat for about 4-5 minutes. Set chicken aside in a bowl, tented with foil. Wipe out the excess sauce from the pan.
Into the same pan over medium heat, add 1 tablespoon sesame oil. Add in the green beans and cook for 3-4 minutes, stirring occasionally, until they are slightly softened. Add another drizzle of sesame oil, 2 cloves of minced garlic, salt, and pepper into the pan. Stir frequently until garlic is fragrant and veggies are tender.
To assemble the bowls, add rice, ground chicken, and veggies. Drizzle with gochujang sauce and top with sesame seeds and green onions. You can also add soy sauce to the rice if preferred.