Marinate Chicken: In a mixing bowl, combine chicken thighs with low-sodium soy sauce, honey, apple cider vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Stir until the chicken is well-coated, then cover and refrigerate for at least 30 minutes.

Cook Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.

Cook Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove and let rest.

Prepare Sauce: In the same pan, pour in the remaining marinade. Bring to a simmer over medium heat. Mix cornstarch with water, then add to the sauce. Cook for about 3-5 minutes until thick and glossy.

Serve: Slice the rested chicken into bite-sized pieces. Serve over the jasmine rice, drizzling the sticky sauce on top. Garnish with sliced green onions and sesame seeds.