In a large bowl, combine chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix well and marinate in the fridge for at least 30 minutes.

In a separate bowl, whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and water to prepare the sauce. Set aside.

Heat a large skillet over medium-high heat with olive oil. Add marinated chicken thighs and cook for 5-7 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F.

Remove cooked chicken and set aside. In the same skillet, add more olive oil and sauté sliced onion, red and yellow bell peppers, garlic, and ginger for 5-7 minutes.

Return chicken to the skillet with sautéed vegetables and pour the sauce over. Toss and simmer for 3-5 minutes until the sauce thickens.

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