In a medium bowl, combine low-sodium soy sauce, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk together until well blended.

Place the chicken thighs in a zip-top bag or shallow dish, pour the marinade over them, seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours.

While the chicken marinates, prepare your base by cooking the brown rice or quinoa according to package instructions. Fluff with a fork and set aside.

In a large skillet or wok, heat a splash of water or oil over medium heat. Add broccoli florets, snap peas, and sliced red bell pepper. Stir-fry for 5-7 minutes until tender-crisp.

Remove the marinated chicken from the refrigerator, discard the marinade, and cook in the same skillet for 5-7 minutes on each side until cooked through and golden-brown.

Let the chicken rest for a few minutes off the heat, then slice into bite-sized pieces.

In a small saucepan, bring the reserved marinade to a boil. Whisk cornstarch with water until smooth and stir into the boiling marinade until thickened.

Place a scoop of cooked rice or quinoa in each bowl. Top with stir-fried vegetables and sliced chicken. Drizzle thickened sauce over top and sprinkle with chopped green onions and sesame seeds.