In a small bowl, whisk together the low-sodium soy sauce, honey, mirin, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.

Pat the chicken thigh pieces dry and season lightly with salt and pepper. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

Pour the sauce mixture into the skillet. Bring to a simmer and cook for 1-2 minutes. Whisk the cornstarch slurry again and pour it into the skillet. Stir constantly for about 1 minute until the sauce thickens into a glossy glaze.

To assemble, divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, steamed broccoli, and shredded carrots. Garnish with toasted sesame seeds and sliced green onions before serving.