In a medium bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until everything is well combined. Set aside.

Take the boneless, skinless chicken thighs and cut them into bite-sized pieces.

In a large pan over medium-high heat, add 1 tablespoon of vegetable oil. Once heated, toss in the chicken pieces. Cook for about 6-8 minutes until browned and fully cooked through.

Steam your choice of chopped vegetables until tender but still crunchy, then set aside.

Once the chicken is cooked, pour the prepared teriyaki sauce over it, stirring well to coat.

Mix cornstarch with 2 tablespoons of water to create a slurry. Slowly drizzle this into the pan with the chicken while stirring constantly until the sauce thickens, about 2 minutes.

In another pan, heat the remaining tablespoon of vegetable oil over medium heat and quickly sauté the steamed vegetables for about 1-2 minutes.

Start with a serving of steamed rice in each bowl. Top it with the chicken and sauce, and arrange the sautéed vegetables on the side.

Sprinkle toasted sesame seeds and add sliced green onions on top. Serve immediately.