Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions.

In a bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using) to make the marinade.

Place the chicken thighs in the marinade and let them sit for at least 30 minutes or up to 1 hour in the fridge for deeper flavor.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side until golden brown and cooked through.

Remove the chicken from the pan and keep warm. In the same skillet, add sliced bell peppers and broccoli. Stir-fry for about 4-5 minutes until they are tender-crisp.

Slice the cooked chicken thighs and mix them back into the skillet with the vegetables. Pour any remaining marinade over the mixture and cook for an additional 2-3 minutes, stirring to combine.

Fluff the cooked jasmine rice and divide it among serving bowls. Top with the sticky chicken and vegetable mix.

Sprinkle sesame seeds and sliced green onions on top for decoration and added flavor.