1. Pat the chicken dry and season it with salt, black pepper, and paprika.

2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes until lightly golden.

3. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.

4. Add the uncooked rice and stir for 1 minute so it gets coated in the pan juices.

5. In a small bowl, whisk together the honey, soy sauce, ketchup, and rice vinegar.

6. Pour the sauce and chicken broth into the skillet. Stir well to combine.

7. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

8. Stir together the cornstarch and water, then mix it into the pan during the last 2 minutes if you want a thicker sauce.

9. Remove from the heat and let it rest for 5 minutes. Fluff the rice, then garnish with parsley, sesame seeds, and green onions before serving.