Steps

• Rinse the jasmine rice under cold water to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the rice is tender and all the water is absorbed.
• In a large skillet, heat the sesame oil over medium heat. Add the chicken thighs, seasoning with salt and pepper, and cook for about 5-7 minutes until browned on both sides and cooked through. Remove from pan and set aside.
• In the same skillet, add garlic and ginger, cooking until fragrant. Mix in the soy sauce and honey. For a thicker sauce, stir in the cornstarch mixture and let it simmer until slightly thickened, about 3-4 minutes.
• Return the cooked chicken to the skillet with the sauce, stirring to coat the chicken evenly. Simmer for another 2 minutes to ensure all flavors meld together perfectly.
• Spoon the cooked rice into bowls and top with sticky chicken. Garnish generously with chopped green onions, and serve warm.