In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create a flavorful marinade. Add the chicken thighs or breasts, ensuring they are fully coated with the mixture. Cover the bowl, refrigerate, and allow the chicken to marinate for at least 30 minutes, or overnight for deeper flavor.

After marination, remove the chicken from the refrigerator and drain any excess marinade into a separate bowl. Lightly coat each piece of chicken with cornstarch; this will help achieve a crispy texture when cooked. Set the coated chicken aside while you prepare the skillet for cooking.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for about 3-4 minutes without moving them until they get a lovely golden-brown crust, then flip and cook for another 3-4 minutes until the chicken is fully cooked and no longer pink inside.

Once the chicken is cooked, pour the reserved marinade into the skillet. Allow it to simmer on medium heat for about 2-3 minutes, stirring occasionally, until the sauce thickens and becomes sticky. Turn down the heat to low, allowing the chicken to soak up those delicious flavors while you prepare the spicy mayo.

In a small bowl, combine mayonnaise, Sriracha, a squeeze of lemon or lime juice, and a pinch of garlic powder. Whisk all ingredients together until smooth and creamy, then taste and adjust the heat level if necessary. Set the spicy mayo aside to allow the flavors to meld while you assemble the rice bowls.

To create your Sticky Chicken Rice Bowls, start with a generous scoop of fluffy jasmine rice at the bottom of each bowl. Top the rice with the succulent sticky chicken, spooning any remaining glaze over the top. Add your choice of optional toppings like sliced cucumbers, shredded carrots, or creamy avocado. Finally, drizzle with the spicy mayo for an extra kick before serving.