Preheat oven to 400F (200C).

Add cornstarch and cold water to a small bowl and whisk until no lumps are left.

Add cornstarch slurry to an oven-proof baking dish, soy sauce, mirin, ginger, garlic, honey, and whisk until well combined.

Add chicken breasts to teriyaki sauce and place in the hot oven for approximately 25 minutes or until the chicken has an internal temperature of 155F. (Internal temperature will rise to 165F during resting time).

In the meantime, add broccoli florets and bell pepper slices to a large baking sheet, drizzle with avocado oil, season with sea salt and pepper, and then place next to the chicken in the oven for 15-20 minutes depending on how crunchy or soft you like your veggies.

While everything is in the oven, cook your rice in either the Instant Pot or on the stovetop.

Remove chicken and veggies from the oven and let the chicken rest for approximately 10 minutes.

Then remove the chicken from the sauce and place on a cutting board, cut chicken into bite-sized cubes and return to the thick teriyaki sauce and stir to combine.

Divide chicken, teriyaki sauce, veggies, and rice into 4 meal prep containers, garnish with sesame seeds and sliced spring onion and store in the fridge for up to 4 days.