In a large mixing bowl, combine chicken thighs, soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes.

While the chicken is marinating, prepare the sauce by mixing remaining soy sauce, honey, rice vinegar, sriracha, and ¼ cup of water in a separate bowl until well combined. Set aside.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until golden brown and reaches an internal temperature of 165°F. Remove from skillet.

In the same skillet, add more oil if necessary and sauté onions, red and yellow bell peppers, garlic, and ginger over medium heat for about 5-7 minutes until tender-crisp and vibrant.

Return cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over and stir to coat evenly. Let simmer for 3-5 minutes until sauce thickens.

Serve over a bed of cooked rice, garnishing with sliced green onions and sesame seeds. Enjoy!