Pat chicken cubes completely dry with paper towels to ensure peak crispness. In a shallow bowl, whisk together cornstarch, garlic powder, kosher salt, and black pepper. Add chicken cubes and toss thoroughly until every piece is evenly coated in a fine, powdery layer. Shake off excess starch.

In a small bowl or liquid measuring cup, whisk together honey, low-sodium soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and sriracha until completely combined and smooth.

Heat avocado oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Add dredged chicken pieces in a single layer without overcrowding (cook in two quick batches if necessary). Sear undisturbed for 3 to 4 minutes until a deep golden crunch forms on the bottom, then flip and cook for another 2 to 3 minutes until fully cooked through and crisp on all sides. Transfer to a paper-towel-lined plate.

Wipe excess oil from the skillet, leaving just a thin film. Pour in the prepared honey garlic sauce. Bring to a vigorous simmer over medium heat for 60 to 90 seconds until the sauce reduces, foams with glossy bubbles, and thickens into a clingy amber glaze.

Immediately return the crispy chicken bites to the skillet. Toss rapidly with a spatula for 30 to 45 seconds until every single bite is lacquered in glistening, bubbling honey garlic glaze. Remove from heat immediately so the crust stays crunchy.

Spoon generous portions of steaming jasmine rice into bowls. Heap the glossy honey garlic chicken bites over top, spooning any extra pan glaze across the rice. Shower generously with toasted sesame seeds and fresh scallions. Serve immediately while piping hot!