Cook the rice according to package directions and keep warm.
Steam or boil the broccoli florets until they reach your desired tenderness, then drain and set aside.
Place the bite-size chicken pieces in a large resealable bag, add the cornstarch, seal, and shake or toss until the chicken is evenly coated.
In a small bowl, whisk together honey, minced garlic, grated ginger, soy sauce, sriracha, and water to make the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken and cook, stirring occasionally, until the pieces are no longer pink on the outside, about 4–6 minutes.
Pour the prepared sauce over the chicken, reduce heat to medium, and simmer until the chicken is cooked through and the sauce thickens, about 3–5 minutes.
Divide the cooked rice, broccoli, and honey-ginger chicken evenly among four meal containers. Top with chopped scallions and sesame seeds if using.
