1. Make the Teriyaki Sauce

• In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
• Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
• Mix the cornstarch and water in a small bowl to form a slurry. Gradually whisk it into the sauce.
• Cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.

2. Roast the Brussels Sprouts

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper in a large bowl.
• Spread the sprouts on the baking sheet in a single layer, cut side down.
• Roast for 20-25 minutes, flipping halfway, until golden brown and crispy.

3. Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Season the diced chicken with salt and pepper, then add it to the skillet.
• Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
• Pour half of the teriyaki sauce over the chicken and simmer for 2-3 minutes, allowing it to glaze the chicken. Remove from heat.

4. Assemble the Bowls

• Divide the cooked rice evenly among four bowls.
• Top each bowl with a portion of the teriyaki chicken and roasted Brussels sprouts.
• Drizzle with the remaining teriyaki sauce.
• Garnish with sesame seeds and green onions. Add any optional toppings if desired.