In a medium bowl, combine your chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix well until the chicken is fully coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.

In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and water until smooth. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Cook marinated chicken thighs for about 5-7 minutes until browned and cooked through.

In the same skillet, add more olive oil if needed, then toss in onion, red, and yellow bell peppers. Sauté with minced garlic and grated ginger for about 5-7 minutes.

Return the cooked chicken to the skillet, pour the prepared sauce over, stir to combine, and let simmer for about 3-5 minutes.

Serve over cooked rice, quinoa, or noodles, garnishing with green onions and sesame seeds.