Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice and water according to package instructions. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, pat the chicken dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium heat.

Add the chicken to the hot skillet and cook until golden brown and fully cooked, about 5–7 minutes per side depending on thickness. Once cooked, remove from the pan and let it rest briefly before slicing into strips or bite-sized pieces.

In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate bowl, mix cornstarch with water until smooth.

Pour the sauce mixture into the same skillet used for the chicken. Bring to a gentle simmer over medium heat. Slowly add the cornstarch slurry while stirring constantly. Continue to cook until the sauce thickens and becomes glossy.

Return the sliced chicken to the skillet and toss it in the sticky sauce until fully coated. Cook for an additional 2–3 minutes so the chicken absorbs the flavor.

Steam or lightly sauté the broccoli until tender-crisp. Season lightly with salt if desired.

Divide the rice among serving bowls. Top with sticky chicken and broccoli. Drizzle extra sauce over the top if desired.

Sprinkle with sesame seeds and chopped green onions before serving.