Preheat the oven to 425°F. Spray a sheet pan with nonstick cooking spray or brush with olive oil and place inside the oven as it is preheating.

Cut chicken breasts into 1-inch cubes and pat dry.

In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and cornstarch. Divide sauce in half and set one half aside.

Place chicken in the other half of the soy sauce mixture and toss to combine. Set aside to marinate for 30 minutes.

Wash and dry vegetables. Slice bell peppers into large pieces, discarding seeds and stems. Slice the green parts of two green onions and add to the vegetables.

Drain marinating chicken and discard liquid.

Toss together chicken and all vegetables. Spread in a single layer on the heated sheet pan.

Bake for 15-20 minutes, stirring midway through cook time.

While stir fry mixture cooks in the oven, place reserved soy sauce mixture in a small saucepan. Whisk and heat over medium until the sauce thickens. Remove from heat.

When chicken is cooked (check the internal temperature to ensure it has reached 165°F, remove sheet pan from oven.

Drizzle thickened sauce over the contents of sheet pan and sprinkle liberally with sesame seeds.

Serve immediately, garnished with more sliced green onions and rice, if desired.