In a bowl, combine chicken thighs with soy sauce, honey, rice vinegar, Sriracha, cornstarch, and sesame oil. Mix well and marinate in the refrigerator for 30 minutes.

While the chicken marinates, mix the remaining sauce ingredients in a separate bowl, whisking until well combined.

Heat a large skillet over medium-high heat, add olive oil, and cook the marinated chicken in batches for 5-7 minutes each side until cooked through.

In the same skillet, sauté onion, red and yellow bell peppers, garlic, and ginger for about 5-7 minutes until tender-crisp.

Return the cooked chicken to the skillet, pour the prepared sauce over, and simmer for 3-5 minutes until the sauce thickens.

Serve the dish over cooked rice, garnished with sliced green onions and sesame seeds.