Prepare the Teriyaki Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Reserve about 1/4 cup of this mixture to use as a finishing glaze later.

Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is well-coated. Let it sit in the refrigerator for at least 30 minutes, though 2 hours is ideal for maximum flavor.

Prepare the Rice and Veggies: While the chicken marinates, cook your rice according to the package instructions. Steam the broccoli and red bell peppers until they are tender-crisp.

Preheat the Grill: Set your grill to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.

Grill the Chicken: Remove the chicken from the marinade and discard the used liquid. Place the chicken on the grill. Cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. During the last 2 minutes of cooking, brush the reserved glaze onto the chicken.

Rest the Meat: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes.

Assemble the Bowls: Divide the cooked rice among four bowls. Top with the sliced grilled chicken and the steamed vegetables. Sprinkle with shredded carrots, green onions, and toasted sesame seeds.

Final Drizzle: If you have any extra glaze left, give the Grilled Teriyaki Chicken Bowls one last light drizzle before serving.