In a large mixing bowl, combine the chicken thighs, soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Stir the mixture until well-coated and refrigerate for 30 minutes to 2 hours.
Mix the remaining soy sauce, honey, rice vinegar, sriracha, and about ¼ cup of water in a separate bowl. Set aside.
Heat a skillet over medium-high heat and coat with olive oil. Add the marinated chicken and cook for 5 to 7 minutes until golden brown and cooked through.
In the same skillet, add more olive oil if needed, followed by onions, bell peppers, garlic, and ginger. Sauté for about 5 to 7 minutes until tender-crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over. Simmer for about 3 to 5 minutes until the sauce thickens.
Serve over cooked rice and garnish with chopped green onions and sesame seeds.
