In a large bowl, combine the soy sauce, olive oil, honey, minced garlic, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Cook Chicken

Preheat the oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Sprinkle with sesame seeds before serving.

Cook Rice

Rinse Rice

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Cook Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for another 5 minutes before fluffing with a fork.

Prepare Vegetable Side

Sauté Vegetables

In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and sliced carrots. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Add Soy Sauce

Drizzle the soy sauce over the sautéed vegetables and stir well to combine. Cook for an additional 2 minutes, then remove from heat.