Prepare the Rice

1. Rinse the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and ensures your rice turns out fluffy.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice with water (or chicken broth for extra flavor). Add a pinch of salt and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Set aside.

Prepare the Chicken

1. Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.

Make the Sauce

1. Combine the Ingredients: In a small bowl, whisk together the honey, soy sauce, rice vinegar, Sriracha, ginger, garlic, and sesame oil. Taste and adjust the seasoning based on your desired level of sweetness and spice.
2. Simmer the Sauce: Pour the sauce into the same skillet you used to cook the chicken. Bring it to a simmer over medium heat, stirring occasionally. Let the sauce cook for 3-5 minutes, until it thickens and becomes glossy. If the sauce is too thick, add a little water to reach your desired consistency.

Assemble the Dish

1. Slice the Chicken: While the sauce is simmering, slice the cooked chicken into thin strips.
2. Coat the Chicken in Sauce: Add the sliced chicken back into the skillet and toss it in the sticky sauce, ensuring each piece is well-coated.
3. Serve the Rice: Serve a generous portion of rice on each plate.
4. Top with Chicken: Spoon the sticky chicken over the rice, making sure to drizzle extra sauce over the top.