In a large bowl, combine chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Cover and let marinate for at least 30 minutes.

Whisk together sauce ingredients in a separate bowl: honey, soy sauce, rice vinegar, sriracha, and water. Set aside.

Heat a large skillet over medium-high heat, add olive oil, then add marinated chicken. Cook for 5-7 minutes per side until browned. Remove and set aside.

In the same skillet, add more olive oil if needed, and toss in sliced onion and bell peppers. Sauté for 5-7 minutes until tender-crisp.

Return cooked chicken to the skillet with sautéed vegetables. Pour the prepared sauce and stir to combine. Cook for an additional 3-5 minutes until thickened.

Serve hot over cooked rice, garnished with green onions and sesame seeds.