In a medium bowl, whisk together the honey, soy sauce, rice vinegar, and minced garlic until well combined. Set aside.

In another small bowl, combine the cornstarch and water, mixing until smooth. Set it aside.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Season the chicken with salt and pepper and cook for 5-7 minutes until golden brown.

Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the bell pepper, broccoli, and carrot for 4-5 minutes until tender-crisp.

Return the cooked chicken to the skillet and mix well. Cook for 1-2 minutes until heated through.

Pour the honey garlic sauce over the chicken and veggies. Stir to coat evenly and cook for 1-2 minutes.

Slowly add the cornstarch slurry while stirring continuously until the sauce thickens, about 2 minutes.

Remove from heat and garnish with green onions and sesame seeds. Serve hot.