Step 1: Pat the chicken pieces dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside.
Step 2: In the same skillet (or a small saucepan), combine the honey, sriracha, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and optional red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally, until the glaze slightly thickens, about 3-5 minutes.
Step 3: Return the cooked chicken to the skillet with the hot honey glaze. Toss the chicken pieces gently to ensure they are fully coated in the sticky, flavorful sauce.
Step 4: Serve a generous portion of cooked rice in individual bowls. Arrange the hot honey chicken over the rice, alongside the steamed or sautéed broccoli florets and chopped bell pepper.
Step 5: Garnish each bowl generously with freshly chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately and enjoy your vibrant, spicy-sweet hot honey chicken bowls!