In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch until smooth. Set aside.

Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.

Pour the teriyaki sauce over the cooked chicken and stir well. Cook for 3-4 minutes until the sauce thickens and coats the chicken evenly.

While chicken is cooking, steam broccoli florets for 4-5 minutes until tender-crisp. Cook rice according to package directions if not already prepared.

Divide rice evenly among 5 meal prep containers (about 1 cup each). Add equal portions of teriyaki chicken and steamed broccoli to each container.

Sprinkle each container with sesame seeds and sliced green onions. Allow to cool completely before sealing lids.

Store sealed containers in the refrigerator for up to 5 days. Reheat in microwave for 2-3 minutes before eating.