Combine chicken thighs, soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil in a large bowl or resealable bag. Ensure the chicken is fully coated in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

In a separate bowl, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and a splash of water. Mix until well combined.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once shimmering, add the marinated chicken thighs, cooking for about 5-7 minutes until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest.

In the same skillet, add more olive oil if necessary, then toss in chopped onions and bell peppers. Sauté for about 5-7 minutes until tender-crisp and translucent.

Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Cook for an additional 3-5 minutes, allowing the sauce to thicken.

Spoon the mixture over cooked rice or your choice of grains. Garnish with freshly sliced green onions and a sprinkle of sesame seeds.