Cook the rice: Rinse 1 1/2–2 cups uncooked rice under cold water until the water runs mostly clear. Cook according to package directions so it’s ready when the chicken and broccoli are done. Fluff with a fork and keep warm.

Marinate the chicken: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 1/2 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, grated ginger, and 1/4 tsp black pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 15–20 minutes (up to 4 hours for deeper flavor).

Cook the broccoli and veggies: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets and carrot slices. Season lightly with salt and pepper. Stir-fry for 4–5 minutes, until the broccoli is bright green and just tender-crisp.

Sear the marinated chicken: In the same skillet or wok, heat the remaining 1 tbsp oil over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Add the chicken in a single layer; do not overcrowd. Sear for 3–4 minutes without moving it too much, then flip and cook another 3–4 minutes until browned and cooked through.

Add the sauce and glaze the chicken: Once the chicken is cooked, reduce heat to medium. Give the sauce a quick stir and pour it over the chicken. Stir continuously as the sauce comes to a simmer; it will thicken and turn glossy in 1–3 minutes.

Combine chicken and veggies: Add the cooked broccoli, carrot, and bell pepper back into the pan with the chicken. Toss everything together until well coated and heated through.

Assemble the bowls: Divide the warm rice among 4 bowls. Spoon the honey sriracha chicken and broccoli mixture over the rice. Sprinkle with sliced green onions and toasted sesame seeds. Drizzle with extra sriracha if desired, and serve with lime wedges.