Cook the rice by combining jasmine rice with water or chicken broth in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff when done.

Prepare the marinade by whisking together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Reserve half for glazing.

Marinate the chicken by cutting it into bite-sized pieces and coating with half of the marinade for at least 10 minutes.

Cook the chicken in a hot skillet for 5-7 minutes until golden brown and cooked through.

Thicken the sauce by pouring the reserved marinade over the chicken and letting it simmer for 2-3 minutes.

Fluff the cooked rice gently with a fork.

Assemble the bowls by dividing rice, topping with sticky chicken, and drizzling with remaining glaze.

Add garnishes of chopped green onions and sesame seeds to finish.