Prep the chicken. Pat the chicken pieces dry with paper towels. Toss with 2 tablespoons cornstarch, salt, and pepper until evenly coated. This helps create a light crispy exterior.
Cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through. Remove chicken from the pan and set aside.
Make the sauce. In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Add honey, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes. Stir to combine and bring to a simmer.
Thicken the sauce. Add the cornstarch slurry (cornstarch mixed with water) to the sauce and stir continuously for 1-2 minutes until the sauce thickens and becomes glossy.
Combine. Return the cooked chicken to the skillet and toss to coat evenly in the honey garlic sauce. Cook for another 1-2 minutes until the chicken is well glazed.
Assemble the bowls. Divide rice among four bowls. Top with honey garlic chicken, steamed broccoli, and shredded carrots. Drizzle with extra sauce from the pan. Garnish with sesame seeds and sliced green onions.
