Prep the chicken

• Trim the chicken thighs to your liking, then cut into bite-sized cubes and add to a large bowl.
• Drizzle in some olive oil and season with salt, pepper, garlic powder and onion powder.
• Mix until well combined.

Roast the green beans

• Toss the snipped green beans with olive oil, sesame oil, minced garlic, sriracha, salt and pepper.
• Spread on a baking sheet and roast at 425°F (220°C) for 20-30 minutes, or until done to your liking.
• Mix halfway through.

Sear the chicken

• Heat a large skillet over medium-high heat and drizzle in some oil.
• Add the chicken and let it cook 5-7 minutes without touching it to build a nice crust.
• Mix and continue cooking, stirring every few minutes, until the chicken is crispy and cooked through (largest piece ~175°F internal).

Make the honey garlic sauce

• Remove the chicken from the pan and lower the heat to medium-low.
• Add the minced garlic and the bottom halves of the green onions, sauté 3-5 minutes.
• Add the soy sauce and honey, mix well.
• Return the chicken to the pan and cook, mixing frequently, until the sauce thickens and coats the chicken.

Plate and serve

• Take out the roasted green beans.
• Plate the chicken over cooked jasmine rice with the green beans.
• Garnish with sesame seeds and sliced green onion tops.