Cook the rice. Make 3 cups of cooked rice according to package instructions. Fluff and keep warm. For extra flavor, add a pinch of salt and a drizzle of sesame oil while it steams.

Prep the chicken. Trim excess fat and cut chicken into bite-size pieces. Pat dry with paper towels and season with a pinch of salt and pepper. Dry chicken browns better and soaks up sauce.

Slice the veggies. Thinly slice the red bell pepper and onion. Cut broccoli into small florets. Mince garlic and grate ginger. Slice scallions for topping.

Make the sauce. In a bowl, whisk soy sauce, honey, sriracha, lime zest, and lime juice. If you like a thicker sauce, whisk cornstarch into 2 tablespoons of water, then stir it into the sauce.

Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add half the chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove to a plate and repeat with remaining chicken, adding more oil if needed.

Cook the veggies. In the same skillet, add a little oil if the pan looks dry. Toss in onion and broccoli; cook 2–3 minutes until slightly tender. Add bell pepper, garlic, and ginger; cook 1–2 minutes until fragrant. Keep them crisp-tender for better texture.

Combine and sauce. Return chicken and any juices to the pan. Pour in the sauce and toss to coat. Simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust: add more lime for brightness, honey for sweetness, or sriracha for heat.

Assemble the bowls. Spoon rice into bowls. Top with the sweet-spicy chicken and veggies. Finish with scallions, sesame seeds, and cilantro. Add lime wedges on the side.

Make it your own. For extra crunch, add sliced cucumber or shredded carrots. For richness, add avocado. For tang, drizzle a little rice vinegar or top with quick-pickled jalapeños.