In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add 1 cup of jasmine rice, stir, cover, and reduce heat to low. Simmer for 15 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground chicken, breaking it up as it cooks for 5-7 minutes until browned.

Add 3 cloves of minced garlic to the skillet and cook for an additional 30 seconds.

In a small bowl, whisk together ¼ cup of soy sauce, ⅓ cup of buffalo sauce, 2 tablespoons of honey, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, and 1 tablespoon of sriracha.

Pour the sauce over the browned ground chicken and stir to coat evenly. Cook for 2-3 minutes until heated through.

Mix 2 teaspoons of cornstarch with 2 tablespoons of water until dissolved, add to the skillet, and simmer for 1-2 minutes to thicken.

Spoon the cooked jasmine rice into bowls and top with the firecracker ground chicken.

Garnish with sliced green onions and toasted sesame seeds before serving.