Trim any excess fat from the chicken thighs and pat them dry with a paper towel. Season both sides with salt and pepper, then toss with cornflour to lightly coat.
In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, and sriracha or chilli flakes. Set aside.
Heat oil in a large non-stick pan over medium-high heat. Sear the chicken thighs for 4 to 5 minutes per side until golden and cooked through. Cook in batches if needed, then set aside.
Lower the heat to medium. In the same pan, add a little more oil and sauté the garlic and ginger for 30 seconds. Pour in the glaze and simmer for 1 to 2 minutes until slightly thickened. Return the chicken to the pan and simmer for an additional 2 to 3 minutes, until it is sticky and well-coated.
Rinse the rice under cold water and cook using your preferred method. Once done, fluff and let cool for 10 minutes before packing.
Heat oil in a second pan and stir-fry the carrot for 1 minute. Add the capsicum, red onion, and spring onion. Cook for an additional 3 to 4 minutes, until just softened—season lightly with salt.
To assemble, divide the rice into five containers. Add the vegetables and glazed chicken. Spoon over extra sauce and top with sliced spring onion.