1. Cook rice according to package directions. Prepare vegetables by steaming the broccoli and shredding the carrots. Set aside.

2. Pat chicken pieces completely dry. In a medium bowl, combine the chicken, cornstarch, garlic powder, salt, and pepper. Toss until the chicken is evenly coated.

3. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate or wire rack.

4. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic until well combined.

5. Reduce skillet heat to low. Pour the hot honey sauce into the skillet and let it simmer for about 30 seconds until it thickens slightly. Add the crispy chicken back to the skillet and toss quickly to coat.

6. Divide the cooked rice among four bowls. Top with the hot honey chicken, steamed broccoli, and shredded carrots. Garnish with sliced green onions and sesame seeds before serving.