In a medium saucepan, combine water, soy sauce, honey, sriracha, and minced garlic. Set burner to medium heat and bring the mixture to a boil while stirring occasionally.

In a small dish, mix 2 tablespoons of corn starch with 2 tablespoons of cold water until it dissolves. Pour this slurry into the saucepan and stir until the sauce thickens. Once thickened, reduce the heat to low.

Place chicken pieces in a large zip-top bag and sprinkle with corn starch. Seal the bag and shake until all the chicken pieces are evenly coated.

Heat a large non-stick pan over medium heat and lightly coat with oil. Add the coated chicken in a single layer and sauté until it's cooked through, cooking in batches if necessary.

Once the chicken is fully cooked, turn off the heat. Pour the thickened sauce over the chicken, stirring well to coat it completely. Season with salt and pepper to taste.

Serve over white rice, garnished with sesame seeds and sliced chives.