Preheat the oven to 425 degrees, line a sheet pan with parchment paper, dice the chicken into cubes, and trim the green beans.

Cook the rice by bringing the rice, a 2:1 ratio of water and a pinch of salt to a boil. Turn down to low and cook for 15 minutes.

Toss the green beans in olive oil, season with salt and pepper, and cook in the oven for 15 minutes until tender.

Sauté the chicken with a drizzle of olive oil and a sprinkle of salt and pepper for 8 minutes, until cooked through and browned.

While the chicken is cooking, make the sauce by combining the hoisin sauce, honey, ginger, sriracha, and a small amount of water, if needed to thin out the sauce. Add the sauce to the chicken and cook for an additional 2 minutes to combine.

When you're ready to eat, serve in bowls with a scoop of rice and then layer on the chicken sauce, and green beans. Top with the scallions and sesame seeds.