In a medium bowl, combine chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 teaspoon of rice vinegar, ½ teaspoon of sriracha, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Mix well to coat the chicken evenly and refrigerate for at least 30 minutes while you prepare the other ingredients.

In a small bowl, whisk together the remaining sauce ingredients: 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sriracha. Set this flavorful sauce aside for later.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned and cooked through; remove and set aside.

In the same skillet, add an additional tablespoon of olive oil, then toss in the diced onion, red and yellow bell peppers, minced garlic, and grated ginger. Sauté for 5 to 7 minutes or until the vegetables are tender and lightly caramelized.

Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce evenly over the chicken and veggies, stirring gently to combine. Simmer for 3 to 5 minutes, or until the sauce thickens.

Remove from heat. Serve the dish hot over cooked rice, quinoa, or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds.