Step 1: Season the chicken thighs with salt and pepper on both sides.
Step 2: In a large skillet, heat the olive oil over medium-high heat.
Step 3: Add the chicken to the skillet and cook for 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 4: In a small saucepan over low heat, whisk together the honey, sriracha, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and red pepper flakes (if using).
Step 5: Cook the mixture for about 2-3 minutes, stirring frequently, until it’s warmed through and slightly thickened.
Step 6: Slice the cooked chicken into bite-sized pieces.
Step 7: Drizzle the hot honey glaze over the sliced chicken, tossing to coat evenly.
Step 8: In serving bowls, layer the cooked rice, followed by the glazed chicken, steamed broccoli, and sliced bell peppers.
Step 9: Top each bowl with sliced green onions and sesame seeds for added flavor and crunch.
Step 10: Enjoy your Hot Honey Chicken Bowls warm, and feel free to drizzle extra glaze on top if desired.