Rinse the jasmine rice thoroughly under cold water until the water runs clear. Cook the rice according to the package directions using 2 cups of water. Keep it warm when finished.

In a small bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, ginger paste, and garlic paste. Whisk until smooth.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the cubed chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.

Whisk the cornstarch with the cold water to form a slurry. Pour the prepared sauce over the chicken in the skillet and stir well. Add the cornstarch slurry and allow it to simmer for 1 to 2 minutes, stirring constantly until the sauce thickens.

Divide the cooked rice among four meal-prep containers or serving bowls. Top with the sticky honey garlic chicken and add the steamed broccoli.

Sprinkle sesame seeds over each bowl. Optionally, add sliced green onions.