In a medium bowl, mix together soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Add chicken thighs, ensuring they are fully coated. Cover and marinate for at least 30 minutes.

Rinse jasmine rice in a fine-mesh strainer under cold water. In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

Reserve the marinade in the bowl. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for about 5-7 minutes on each side until golden brown and cooked through.

Pour the reserved marinade into the skillet, bring to a simmer, and cook for an additional 2-3 minutes until the sauce thickens.

Fluff the cooked rice with a fork and divide among serving bowls. Slice the cooked chicken and place on top of the rice. Add steamed broccoli, julienned carrots, and sliced green onions as toppings. Sprinkle sesame seeds over the top.