In a medium saucepan combine 1 cup filtered water, 1/3 cup low-sodium soy sauce, 1/3 cup honey, 1–2 Tbsp Sriracha, and the minced garlic; bring to a boil over medium heat, stirring occasionally.
Whisk 2 Tbsp cornstarch with 2 Tbsp cold water in a small bowl until smooth, then pour the slurry into the boiling sauce and stir until it thickens; reduce heat to low and keep warm.
Place the chicken pieces in a large zip-top bag and add 1/2 cup cornstarch; seal and toss until the chicken is evenly coated.
Heat a large non-stick skillet over medium and lightly oil the pan. Add chicken in a single layer (work in batches if needed) and sauté for a few minutes per side until cooked through and golden.
Turn off the heat, pour the warm sauce over the cooked chicken in the skillet, and stir until all pieces are evenly coated.
Adjust seasoning with salt and pepper if desired, then serve over white rice and garnish with sesame seeds and chives or sliced green onions.
