Start the rice and broccoli

• Add the rice to a rice cooker and cook it, since it takes the longest.
• Pop the broccoli in the oven to roast.

Season the chicken

• Add the chicken pieces to a large bowl.
• Season with onion powder, garlic powder, salt, black pepper, and smoked paprika.
• Add 2 tablespoons of olive oil and toss until the chicken is evenly coated.

Coat with cornstarch

• Sprinkle about 1/3 cup cornstarch over the seasoned chicken.
• Toss until each piece is lightly and evenly coated — this gives the chicken a tender, velvety texture and a great coating for the sauce.

Make the sticky sauce

• In a bowl, whisk together the soy sauce, brown sugar (or honey), hoisin sauce, ketchup, ginger paste, minced garlic, and 1 1/2 tablespoons cornstarch until smooth.
• Set the sauce aside.

Sear the chicken

• Heat a drizzle of olive oil in a large skillet over medium-high heat.
• Cook the chicken in 2 batches so you don't overcrowd the pan.
• Cook until golden brown on the outside and cooked through.
• Remove the chicken from the skillet and set aside.

Build the sauce in the skillet

• Reduce the heat and add 2 tablespoons of butter to the same skillet, scraping up all the flavorful browned bits from the bottom of the pan.
• Pour the prepared sauce into the skillet.
• Cook over low heat, whisking continuously so the sauce does not stick to the bottom, until it bubbles and thickens into a glossy, sticky consistency.

Coat the chicken

• Add the cooked chicken back to the skillet.
• Toss until every piece is completely coated in the sticky sauce.

Serve

• Spoon the sticky chicken over warm rice.
• Finish with sliced green onion and sesame seeds.
• Serve with the rice and broccoli.