Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with chicken broth or water. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes until fluffy.

Cut chicken thighs into bite-sized pieces and season generously with salt and pepper. Set aside.

In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Dissolve cornstarch in a splash of cold water and add to the mixture if using. This will thicken the sauce when cooked.

Heat a large skillet over medium-high heat and add a little oil. Add the seasoned chicken pieces and sauté for about 5-7 minutes until golden brown and cooked through.

Reduce heat to medium and pour the sauce over the cooked chicken. Stir well to coat, allowing it to simmer for 2-3 minutes until slightly thickened.

Fluff the cooked jasmine rice and divide among serving bowls. Top with the glazed chicken and sauce.

Sprinkle green onions and sesame seeds on top before serving for added crunch and color.