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Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
Season chicken with salt and black pepper.
Place a wok over medium-high heat.
Add 1 Tbsp oil and when oil begins to simmer, add chicken.
Saute chicken until nearly cooked through.
In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
Set chicken aside and return wok to heat.
To heated wok, add 1 Tbsp cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
Stir chicken back into rice. Squeeze lime juice over top.
Serve with hot sauce (I like Sriracha or Gochujang) if you’d like.