Prep and Coat Chicken: Pat cubed chicken breast dry with paper towels. Place in a bowl and toss with cornstarch, salt, and black pepper until lightly dusted on all sides. (The light cornstarch coating creates a protective barrier that seals in juices and gives the glaze micro-grooves to grip onto!)

Whisk the Glaze: In a small measuring cup or bowl, whisk together the honey, sriracha, low-sodium soy sauce, rice vinegar, minced garlic, and grated ginger until thoroughly combined and smooth.

Sear Chicken to Golden-Brown: Heat olive oil and toasted sesame oil in a large cast iron skillet or wok over medium-high heat. Add the chicken cubes in an uncrowded single layer. Sear undisturbed for 3–4 minutes until deeply golden on the bottom. Flip and cook for 2–3 minutes more until cooked through.

Caramelize the Glaze: Pour the honey sriracha sauce mixture directly over the seared chicken. Bring to an immediate bubbling simmer. Toss and stir continuously for 1–2 minutes as the sugars in the honey reduce into a thick, glossy, sticky glaze that completely lacquers every piece of chicken.

Assemble Meal Prep Bowls: Divide the warm jasmine rice and steamed broccoli evenly among four meal prep containers or serving bowls. Top each bowl with a generous portion of the sticky honey sriracha chicken.

Garnish & Serve: Drizzle any remaining skillet pan glaze over the chicken and rice. Garnish with sliced avocado, toasted sesame seeds, and sliced green scallions. Serve immediately or seal in airtight containers for up to 4 days of lunches!