Making Sticky Chicken Rice Bowls is a breeze if you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced ginger, minced garlic, salt, and pepper. Add the chicken thighs and let them marinate for at least 15 minutes.

2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes or until rice is tender. Fluff with a fork and set aside.

3. Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs (reserve the marinade). Cook for about 6-7 minutes per side until fully cooked and browned.

4. Add Vegetables: Once the chicken is cooked, remove it from the skillet and let it rest. In the same skillet, add your mixed vegetables and stir-fry for about 3-4 minutes until they are tender but still crisp.

5. Create the Sauce: Pour the reserved marinade into the skillet with the vegetables. Bring to a boil and cook for an additional 2-3 minutes until the sauce slightly thickens.

6. Combine Chicken and Sauce: Slice the rested chicken and add it back into the skillet with the vegetables. Toss everything together until well coated.

7. Assemble the Bowls: In serving bowls, place a scoop of fluffy jasmine rice and top it with the sticky chicken and vegetable mixture.

8. Garnish: Sprinkle sliced green onions and sesame seeds on top for an extra layer of flavor.

These straightforward steps will yield a delightful dish full of vibrant flavors.