In a medium bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
Cut chicken into bite-sized pieces and toss them in the sauce. Let it marinate for at least 15 minutes.
Heat a skillet over medium heat. Add chicken with the marinade and cook until browned and cooked through.
Stir in the cornstarch slurry and simmer until the sauce thickens and coats the chicken.
Serve chicken over rice with steamed vegetables. Garnish with sesame seeds and green onions.