Prep the chicken: Trim and cut chicken into bite-size pieces. Pat dry and season lightly with salt and pepper.

Make the sauce: In a bowl, whisk soy sauce, rice vinegar, honey, water, garlic, ginger, and sesame oil (if using). In a separate cup, stir cornstarch with 1 tablespoon water to make a slurry. Set both aside.

Sear the chicken: Heat a large skillet over medium-high. Add 1 teaspoon oil. Cook chicken in a single layer, stirring occasionally, until browned and just cooked through, 5–7 minutes. Work in batches if needed to avoid steaming.

Add the sauce: Reduce heat to medium. Pour in the sauce and simmer 1–2 minutes. Stir in the cornstarch slurry and cook until glossy and thick, about 1–2 minutes more. If too thick, add a splash of water. Taste and adjust salt, honey, or vinegar.

Cook the veggies (optional): If using broccoli or peppers, sauté them in a separate pan with a little oil and salt until crisp-tender, 3–5 minutes. You can also steam broccoli in the microwave to save time.

Make the cauliflower rice: Heat a large skillet over medium with 1 teaspoon oil. Add cauliflower rice, a pinch of salt, and cook, stirring often, until tender with a little bite, 5–7 minutes. Avoid overcooking to prevent mushiness.

Assemble: Divide cauliflower rice into 4–5 meal prep containers. Top with teriyaki chicken and any veggies. Sprinkle with green onions and sesame seeds. Add red pepper flakes if you like heat.

Cool before sealing: Let containers cool uncovered for 10–15 minutes, then seal and refrigerate.