In a small bowl, whisk together the hot honey, soy sauce, and apple cider vinegar. Place the chicken breasts in a zip-lock bag or shallow dish, pour the marinade over them, and let marinate for at least 30 minutes.

Prepare the fresh veggies: rinse the broccoli florets, and slice the red bell pepper and red onion. Set aside.

Cook the jasmine rice according to package instructions, typically about 15-20 minutes, and keep warm.

Heat 2 tablespoons of olive oil in a large skillet. Remove the chicken from the marinade, season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook chicken for 6-7 minutes per side until cooked through.

Remove chicken and let it rest. In the same skillet, add the remaining tablespoon of olive oil, toss in the sliced onion, bell pepper, and broccoli. Sauté for 5-6 minutes until tender yet crisp.

Pour the reserved marinade into a small saucepan and heat over medium heat, allowing it to thicken for 2-3 minutes.

Assemble the bowls with warm jasmine rice, sautéed veggies, and sliced chicken. Drizzle with the thickened hot honey marinade.

Garnish with fresh cilantro and sesame seeds, and serve with lime wedges.