Cook the Rice:

• Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken broth to a boil, then add the rice and a pinch of salt. Stir once, cover, and reduce the heat to low. Let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

Prepare the Chicken Marinade:

• In a bowl, combine soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger. Stir well to combine. (If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and add it to the sauce mixture.)
• Season the chicken breasts or thighs with salt and pepper on both sides, and then place them in the bowl with the marinade. Let them marinate for at least 10-15 minutes (or up to 1 hour for more flavor).

Cook the Chicken:

• Heat a large skillet or non-stick pan over medium heat. Once hot, add the marinated chicken and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through. (You can also grill the chicken for a smoky flavor.) While cooking, spoon some of the marinade over the chicken to keep it moist and flavorful.

Prepare the Sauce:

• Once the chicken is cooked, remove it from the pan and set it aside. Pour the remaining marinade into the same pan and cook over medium heat for 2-3 minutes, until the sauce thickens slightly and becomes sticky.

Assemble the Rice Bowls:

• Slice the cooked chicken into strips or bite-sized pieces. Place a serving of rice into each bowl and top with the sliced chicken.
• Drizzle the thickened sticky sauce over the chicken and rice.

Garnish and Serve:

• Sprinkle sesame seeds, chopped green onions, and cilantro over the bowls. Add a drizzle of sriracha or sprinkle chili flakes for some extra heat, if desired.

Serve and Enjoy:
Serve the bowls hot, and enjoy the delicious combination of sticky chicken and fluffy rice!