Step 1: Cook the Rice

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions. For jasmine or basmati rice, use a 1:2 ratio of rice to water. Once cooked, fluff the rice with a fork and keep it warm.

Step 2: Prepare the Chicken

1. Cut the chicken into bite-sized pieces and pat them dry with paper towels. Season lightly with salt and pepper.
2. Heat a large skillet over medium-high heat and add the sesame oil.
3. Once the oil is hot, add the chicken pieces in a single layer. Sear for 2–3 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Make the Sticky Glaze

1. In the same skillet, reduce the heat to medium and add the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to combine.
2. Let the sauce simmer for 2–3 minutes until slightly thickened. If you prefer a thicker glaze, stir in the cornstarch slurry and cook for an additional 1–2 minutes.

Step 4: Combine the Chicken and Glaze

1. Return the cooked chicken to the skillet and toss it in the glaze until fully coated.
2. Let the chicken simmer in the sauce for 1–2 minutes to absorb the flavors.

Step 5: Assemble the Rice Bowls

1. Divide the cooked rice among four bowls.
2. Top each bowl with sticky chicken, shredded carrots, sliced cucumbers, radishes, and green onions.
3. Sprinkle sesame seeds over the top and add any optional toppings, such as sriracha or avocado slices.

Step 6: Serve and Enjoy

1. Serve the bowls immediately, garnished with lime wedges for a fresh, tangy finish.
2. Enjoy your Sticky Chicken Rice Bowls as a complete, flavorful meal!