Marinate the chicken by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl. Add chicken thighs and coat well. Cover and let sit for at least 15 minutes.

Cook jasmine rice by rinsing under cold water, then combining with 4 cups of water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes. Let sit covered for 5 minutes before fluffing with a fork.

Prepare the sauce by pouring the reserved marinade into a skillet over medium heat. Bring to a simmer and allow to thicken slightly.

Cook the chicken in a large skillet with vegetable oil over medium-high heat for 5-7 minutes on each side until golden brown. Pour in the reserved marinade and simmer for an additional 2-3 minutes.

Assemble the bowls by placing jasmine rice in each bowl, topping with sticky chicken and sautéed vegetables. Garnish with sliced green onions and sesame seeds.