Cook rice according to package instructions and keep warm. For quick-pickled carrots, toss thin carrot ribbons with 2 tablespoons rice vinegar and a pinch of sugar and salt.

Whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl. Set aside.

Heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden, about 3–4 minutes per side. Work in batches if necessary.

Reduce heat to medium, add the sauce to the pan and simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1–2 minutes.

Divide rice among bowls, top with sticky chicken, then add pickled carrots, cucumber, green onions, and sesame seeds. Drizzle with sriracha mayo or sesame oil if desired.