Combine your chicken cubes with the sesame oil, soy sauce, Sriracha and garlic powder. You can cover and marinade overnight or 1 hour.
One Pan:
Heat a large deep skillet on medium high. Add in the chicken and spread out evenly in one layer. Cook for 3-4 minutes then flip and cook for another 3 minutes.
Next, make an empty circle in the center of the pan and add in the onion and saute for 2 minutes. Add a little oil if needed. Stir in the garlic for 30 seconds. Now toss in the broccoli, rice and chicken broth. Mix everything together and bring to a boil. Cover the pan and lower the heat to a simmer. Cook for about 20 minutes or until the rice is done. (It may need more broth or water if the rice isn't done and the liquids in the pan have evaporated).
Honey Garlic Sauce:
Whisk together the toasted sesame oil, soy sauce, Sriracha, garlic, ginger and honey. Taste the sauce and adjust anything if needed. Pour this sauce on the finished chicken and rice dish and garnish with scallions and toasted sesame seeds.
Notes
*To make this gluten free, use Tamari sauce in place of the soy sauce.