In a medium bowl, whisk together chicken stock, soy sauce, honey, sesame oil, red pepper flakes, and cornstarch until well combined. Set aside.

Begin cooking your rice according to package instructions, usually around 15–20 minutes. Prepare meal prep containers with rice.

In a large skillet, heat olive oil over medium-high heat. Add broccoli and snap peas, sauté for 5–7 minutes until tender-crisp.

In the same skillet, add another tablespoon of olive oil. Cook cubed chicken seasoned with salt and pepper for 7–10 minutes until golden brown.

Pour the prepared sauce over the chicken and simmer for 2 minutes until thickened.

Spoon chicken mixture over rice and veggies in containers. Drizzle with remaining sauce and sprinkle with sesame seeds.