In a medium bowl, combine the chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, whisk together soy sauce, honey, rice vinegar, sriracha, and water in a small bowl to make the sauce. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sauté for 5-7 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, add more olive oil and stir-fry onion, red and yellow bell peppers, garlic, and ginger for 5-7 minutes until tender-crisp.

Return cooked chicken to the skillet with vegetables. Pour prepared sauce over the mixture and simmer for an additional 3-5 minutes until thickened.

Serve hot over rice, quinoa, or noodles, garnished with green onions and sesame seeds.