Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the sliced onion, all three bell peppers, and the carrots. Cook for 3 to 4 minutes, stirring frequently, until vegetables begin to soften but still hold some crunch.

Add the ground chicken to the skillet. Break it up into small, even pieces with a spatula and cook for 6 to 8 minutes until fully cooked through with no pink remaining. Do not press the meat flat as this can dry it out.

In a liquid measuring cup or bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes. Then whisk in the arrowroot powder until fully dissolved. Do not add arrowroot powder dry to the pan.

Pour the sauce over the chicken and vegetable mixture. Stir well to coat everything evenly. Reduce heat to medium and cook for an additional 3 to 4 minutes until the sauce thickens into a glossy glaze that coats the back of a spoon.

Serve immediately over cooked jasmine rice. Top with chopped green onions and white sesame seeds.