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1. Place the chicken thighs in a large bowl.
2. In a separate bowl, whisk together hot honey, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Pour the marinade over the chicken, ensuring each piece is well-coated. Massage the marinade into the chicken.
4. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes (or longer for enhanced flavor).
5. Rinse jasmine rice under cold water until the water runs clear.
6. In a medium saucepan, combine rinsed rice, water (or chicken broth), olive oil, and a pinch of salt. Bring to a boil over medium-high heat.
7. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
8. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork before serving.
9. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
10. Add marinated chicken thighs to the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
11. Remove from skillet and let rest for a few minutes before slicing into bite-sized pieces.
12. In the same skillet, add another tablespoon of olive oil if needed. Add broccoli, red bell pepper, and snap peas.
13. Sauté for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
14. Start with a scoop of jasmine rice in each bowl.
15. Layer with sautéed veggies and sliced hot honey chicken.
16. Garnish with chopped green onions, sesame seeds, and a drizzle of extra hot honey if desired.
17. Serve immediately and enjoy!

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