In a medium bowl, combine the chicken cubes, cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the chicken is evenly coated.

Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger, and cook for about 30 seconds until fragrant.

Whisk in the honey, sriracha, soy sauce, and rice vinegar. Bring the sauce to a simmer and let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.

Return the cooked chicken to the skillet. Toss to coat the chicken completely in the spicy honey glaze.

To assemble the bowls, divide the cooked rice among four bowls. Top with the spicy honey chicken, steamed broccoli, a sprinkle of sesame seeds, and sliced green onions. Serve immediately.