In a medium saucepan, combine brown rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to a low simmer, cover, and cook for 40-45 minutes until water is absorbed. Remove from heat and let steam, covered, for 10 minutes before fluffing.

Pat chicken chunks dry and season with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side, until a golden-brown crust forms. Cook in batches if needed.

In a small bowl, whisk together honey, ketchup, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, and minced garlic. Pour the sauce over the seared chicken in the skillet.

Bring the sauce to a simmer and cook for 2-3 minutes, stirring to coat the chicken. In a separate small bowl, mix the cornstarch and cold water to make a slurry. Pour the slurry into the skillet and stir constantly for about 1 minute until the sauce thickens to a glossy glaze.

Serve the honey BBQ chicken over a bed of the fluffy brown rice. Garnish generously with toasted sesame seeds and freshly chopped green scallions.