Preparation:

Step 1:
Start by preparing the rice. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. In a medium pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let the rice sit, covered, for an additional 5 minutes.

Step 2:
While the rice is cooking, prepare the chicken. Cut the boneless, skinless chicken thighs (or breasts) into bite-sized pieces. Season them with black pepper and a pinch of salt.

Step 3:
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet, making sure they are in a single layer. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 4:
In the same skillet, reduce the heat to medium and add sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Add the soy sauce, honey, rice vinegar, and water to the skillet. Stir to combine and bring the mixture to a gentle simmer.

Step 5:
Once the sauce starts to simmer, mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Slowly add this slurry to the sauce while stirring continuously to avoid lumps. This will thicken the glaze slightly. Allow the sauce to cook for another 2-3 minutes until it becomes thick and glossy.

Step 6:
Return the cooked chicken pieces to the skillet, tossing them in the honey glaze until they are evenly coated. Let the chicken cook in the sauce for another 2-3 minutes, ensuring the glaze sticks to the chicken.