Begin by cooking the rice according to the package instructions in a saucepan on the stove.

Meanwhile, cut all the vegetables into small pieces.

Heat a large pan or wok with a bit of oil and sauté the vegetables over medium heat.

Once the vegetables are cooked through, transfer them to a separate bowl.

Next, cut the chicken breast into small pieces and fry them in the pan until fully cooked.

Add the chicken stock first, followed by the soy sauce, chili flakes, and honey. Stir everything together well.

Combine the cooked chicken with the vegetables in the bowl and mix thoroughly.

To assemble, place the rice in a container, then add the chicken and vegetable mixture on top.

Finish with a drizzle of Sriracha sauce and a sprinkle of sesame seeds before serving.