In a medium bowl, combine chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

In a small bowl, whisk together the reserved soy sauce, honey, rice vinegar, sriracha, and water until smooth. Set the sauce aside.

Place a large skillet over medium-high heat and add olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers.

Add the marinated chicken to the skillet in a single layer. Cook for 5–7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove and set aside.

In the same skillet, add olive oil if needed, then add diced onion, bell peppers, minced garlic, and grated ginger. Cook for 5–7 minutes until tender-crisp.

Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture and stir gently.

Bring to a gentle simmer and cook for an additional 3–5 minutes until the sauce thickens slightly.

Serve hot over a bed of cooked rice, garnished with chopped green onions and sesame seeds.