In a large bowl, combine chicken thighs, soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix well until everything is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

While the chicken marinates, whisk together remaining soy sauce, honey, rice vinegar, sriracha, and water in a small bowl. Set this aside for later.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add marinated chicken thighs to the skillet and cook for about 5-7 minutes, turning halfway through, until golden brown.

Remove chicken from skillet and set aside. In the same skillet, add chopped onion, red and yellow bell peppers, minced garlic, and ginger. Sauté for 5-7 minutes.

Return browned chicken to skillet, pour prepared sauce over the mixture, and simmer for about 3-5 minutes until sauce thickens.

Serve hot over cooked rice and garnish with sliced green onions and sesame seeds.