Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and chicken broth. Bring it to a boil, reduce to a simmer, cover, and let it cook for about 15 minutes until the rice is tender.
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken thighs, season with salt and pepper, and cook until golden brown, about 7-8 minutes.
Once the chicken is golden, add minced garlic and grated ginger. Stir for about 1 minute.
In a small bowl, combine soy sauce, honey, sesame oil, and cornstarch. Mix well and pour this mixture over the cooked chicken in the skillet.
Stir everything together for about 2-3 minutes, allowing the sauce to thicken.
Layer some fluffy rice in a bowl, spoon the sticky chicken on top, and sprinkle with green onions and sesame seeds.
Enjoy your creation and feel free to add extra toppings!
