In a medium bowl, whisk together soy sauce, honey, ginger, and minced garlic. Marinate chicken thighs for at least 30 minutes.

Rinse jasmine rice under cold water, then combine with water and sesame oil in a pot. Bring to a boil, then reduce to low and simmer for 15 minutes.

Heat a skillet over medium heat. Add oil and sauté sliced bell peppers, carrots, and broccoli for 5-7 minutes.

Push vegetables aside and add marinated chicken thighs to the skillet. Cook for 6-7 minutes on each side until golden and cooked through.

Assemble bowls with fluffy jasmine rice, sautéed vegetables, and cooked chicken. Drizzle any skillet glaze on top.

Garnish with chopped green onions and sesame seeds before serving.