1. Pat the chicken breasts dry with paper towels. Cut them into 1-inch bite-sized pieces. This ensures even cooking and makes them easy to eat in a bowl.

2. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. In a separate small bowl, dissolve the cornstarch in the water to create a slurry. Set both aside.

3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 5-7 minutes, or until they are golden brown and cooked through with no pink remaining in the center. Remove the cooked chicken from the skillet and set it aside.

4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, sliced carrots, and red bell pepper. Cook for 7-10 minutes, stirring frequently, until the vegetables are tender-crisp. You want them to still have a slight bite.

5. Return the cooked chicken to the skillet with the vegetables. Give the whisked teriyaki sauce a quick stir, then pour it over the chicken and vegetables. Bring the mixture to a gentle simmer.

6. Stir in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables beautifully. The sauce should be glossy and stick to the back of a spoon.

7. Divide the cooked brown or white rice among four serving bowls. Top each bowl generously with the chicken and vegetable mixture.

8. Sprinkle each bowl with sliced green onions and sesame seeds for a fresh finish and a touch of nutty flavor. Serve immediately and enjoy!