In a large mixing bowl, combine your chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Ensure each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

While the chicken marinates, create the sauce by whisking together the remaining soy sauce, honey, rice vinegar, sriracha, and ½ cup of water in a separate bowl. Set this aside.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil shimmers, add the marinated chicken thighs, cooking for about 5-7 minutes. Turn them halfway through.

In the same skillet, if necessary, add a little more oil and toss in the sliced onions, bell peppers, minced garlic, and ginger. Sauté for about 5-7 minutes until tender-crisp.

Once the vegetables are ready, return the cooked chicken to the skillet. Pour the previously prepared sauce over everything and let it simmer for 3-5 minutes until thickened.

Ladle the mixture over cooked rice or your preferred base. Garnish with green onions and sesame seeds if desired.