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In a medium saucepan, mix together the water, soy sauce, honey, Sriracha, and minced garlic. Heat the mixture over medium heat until it reaches a boil, stirring occasionally.
In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water until fully dissolved.
Add the cornstarch slurry to the saucepan and stir until the sauce thickens. Then, reduce the heat to low.
Place the chicken pieces in a large zip-top bag and sprinkle with ½ cup of cornstarch. Seal the bag and shake until the chicken is evenly coated.
Heat a large non-stick pan over medium heat and lightly oil the bottom. Add the chicken in a single layer and sauté for a few minutes on each side until fully cooked. Avoid overcrowding the pan; cook in batches if necessary.
Once the chicken is cooked, turn off the heat and pour the sauce over the chicken, stirring to coat. Season with salt and pepper to taste, if desired.
Serve the chicken over white rice, if you like, and garnish with sesame seeds and sliced green onions.