In a mixing bowl, combine the chicken stock, soy sauce, honey, sesame oil, red pepper flakes, and cornstarch. Whisk until smooth and set aside.

Cook the rice according to package instructions, about 15-20 minutes. Fluff with a fork and divide into four storage containers.

In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Stir-fry the broccoli and snap peas for 5-7 minutes until bright green and tender-crisp. Remove and add to the rice.

Add the remaining olive oil to the pan. Cook the chicken, seasoned with salt and pepper, for 7-10 minutes until cooked through and lightly browned.

Pour the honey sesame sauce over the chicken and let it simmer for 2 minutes until thickened.

Add the saucy chicken to the rice and vegetables in the containers, drizzle any remaining sauce and sprinkle with sesame seeds.

Seal the containers and store in the fridge for up to 4 days. Reheat to enjoy.