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

While the chicken is marinating, whisk together the remaining soy sauce, honey, rice vinegar, and water in a separate bowl. Stir in additional sriracha to taste.

Heat olive oil in a large skillet over medium-high heat. Sear the marinated chicken for 5–7 minutes until golden brown. Remove chicken and set aside.

In the same skillet, sauté sliced onion, bell peppers, minced garlic, and grated ginger for 5–7 minutes until tender-crisp.

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

Remove from heat, serve hot over rice or quinoa, and garnish with green onions and sesame seeds.