In a large bowl, combine chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix until the chicken is well-coated with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and water in a separate bowl. Set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes until golden brown and no longer pink in the center. Flip halfway for even cooking and transfer to a plate.

In the same skillet, add an extra tablespoon of olive oil, then add onion, red bell pepper, yellow bell pepper, garlic, and ginger. Sauté for 5-7 minutes until tender-crisp and onion is translucent.

Return the cooked chicken to the skillet with the vegetables and pour in the prepared sauce. Stir and let simmer for 3-5 minutes until the sauce thickens slightly.

Serve over cooked rice, topped with green onions and sesame seeds for garnish.