If cooking rice from scratch, start it now as brown rice takes about 45 minutes. For 30-minute total time, use pre-cooked rice.

Season the chicken pieces generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes. Add chicken in a single layer and cook without moving for 4 minutes until golden brown, then flip and cook another 3-4 minutes until no pink remains inside and internal temperature reaches 165°F. Remove chicken and set aside.

While the chicken rests, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl for the sauce. In a separate small bowl, mix cornstarch and water until completely smooth with no lumps to create your thickening slurry.

Pour the sauce mixture into the same skillet (don't wipe it clean) and bring to a gentle simmer over medium heat. Once bubbling, stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly until the sauce thickens and coats the back of a spoon. It should look glossy and sticky.

Return the cooked chicken to the skillet and toss to coat every piece thoroughly with the sauce. Cook for another minute to let the flavors meld and ensure the chicken is heated through.

Assemble your bowls by dividing brown rice among four bowls. Top each with equal portions of sticky chicken, warm steamed broccoli, shredded carrots, and cucumber slices. Garnish generously with sesame seeds and sliced green onions.