In a medium bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, minced garlic, and grated ginger until well combined.

Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring each piece is thoroughly coated. Let it sit at room temperature for at least 10 minutes.

Heat sesame oil in a large skillet over medium heat. Add the marinated chicken to the pan. Cook for about 8-10 minutes until browned and cooked through.

Once the chicken is cooked, toss in the mixed vegetables and stir-fry for an additional 5 minutes until tender-crisp.

In serving bowls, layer the cooked brown rice or quinoa as the base. Spoon the chicken and vegetable mixture on top and drizzle with any leftover sauce.

Sprinkle sliced green onions and sesame seeds over each bowl for garnish.