Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the cubed chicken to the skillet in a single layer and sauté for 6-8 minutes until golden brown.

In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey. Mix in cornstarch.

Pour the prepared teriyaki sauce over the chicken and cook for an additional 3-5 minutes until thickened.

Serve the chicken over rice, add steamed veggies, and garnish with sesame seeds and green onions.