In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until thickened, then remove from heat.

Heat a large skillet over medium-high heat and add oil. Cook chicken thighs for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Pour the teriyaki sauce over the chicken, reduce heat to medium-low, and simmer for 1–2 minutes.

In a separate skillet or wok, heat vegetable oil over medium heat. Scramble the eggs until fully cooked, then remove and set aside.

In the same skillet, add the peas, carrots, and onion. Sauté for 3–4 minutes until tender.

Add the cooked rice, breaking up clumps, and stir in soy sauce and sesame oil. Add the cooked eggs and mix everything together.

Serve the fried rice alongside the teriyaki chicken. Garnish with sesame seeds and green onions.