Begin by cooking your rice according to the package instructions. Rinse the rice under cold water until the water runs clear. Fluff the rice with a fork and set aside.

In a large skillet, heat ½ tablespoon of olive oil over medium heat. Add sliced carrots and broccoli florets, seasoning them with garlic powder and salt. Sauté for about 5 minutes until tender-crisp.

Using the same skillet, add the remaining olive oil and heat until shimmering. Add cubed chicken breast to the pan, cooking undisturbed for 3 minutes until golden brown, then flip for another 3 minutes until nearly cooked through.

In a bowl, whisk together teriyaki sauce ingredients and mix cornstarch with water until smooth. Add to the skillet with the chicken and allow to simmer for 2-3 minutes until the sauce thickens.

To assemble, spoon a generous serving of fluffy rice as the base. Layer sautéed vegetables and glazed chicken on top, finishing with a sprinkle of toasted sesame seeds and green onions.