In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Place chicken in the marinade and cover. Refrigerate for at least 30 minutes, ideally overnight.

Remove the chicken from the refrigerator 10 minutes before cooking. Drain excess marinade and coat lightly with cornstarch.

Heat a skillet over medium-high heat and add vegetable oil. Sear chicken for 3-4 minutes on each side until golden brown and cooked through.

Pour reserved marinade into the skillet and simmer for 2-3 minutes until thickened. Stir in chopped green onions and sesame seeds.

In a small bowl, combine mayonnaise, Sriracha, lemon or lime juice, and garlic powder. Mix until smooth; adjust spiciness as desired.

Prepare jasmine rice as per package instructions. In a serving bowl, layer with rice, sticky chicken, and optional vegetables. Drizzle with spicy mayo before serving.