In a mixing bowl, combine cornstarch, garlic powder, salt, and pepper. Toss the cubed chicken in this mixture until evenly coated. Let it sit while oil is heated.

Heat avocado oil in a large skillet over medium-high heat. Once hot, add coated chicken and cook for 5-8 minutes until golden brown and cooked through. Drain on paper towels.

In a bowl, whisk together honey, tomato paste, tamari, sesame oil, ground ginger, and reserved cornstarch mixture. Set aside 1/4 cup of sauce for drizzling later.

Return the chicken to the skillet, pour in the sauce, and stir to coat. Simmer for 2-3 minutes until sticky and glazed.

Sauté snow peas and Brussels sprouts in the skillet for about 15 minutes. Add sliced carrots and cook for another 4-5 minutes until tender.

Prepare the jasmine rice according to package instructions. Stir in lime juice before fluffing.

Assemble bowls with rice, veggies, and topped with glazed chicken. Drizzle reserved sauce and enjoy!