In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir the mixture and bring it to a low simmer.

In a separate small bowl, whisk the cornstarch and the remaining ¼ cup cold water until completely smooth.

Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly. Continue to simmer for 2–3 minutes, or until the sauce has thickened.

Remove the finished sauce from the heat and set it aside.

Heat a large skillet over medium-high heat and add the olive oil, then season the cubed chicken breast with salt and pepper before adding it to the skillet.

Cook the chicken for 3–4 minutes per side, or until it is fully cooked through and lightly browned.

Pour the prepared teriyaki sauce over the cooked chicken. Toss to ensure the chicken is fully coated and cook for 1–2 minutes, just until the sauce is heated through.

Place a bed of cooked rice into each bowl.

Top the rice with the teriyaki chicken, steamed broccoli, shredded carrots, and sliced cucumber.

Garnish each bowl with sliced green onions and sesame seeds just before serving.