In a small bowl, whisk together the hot honey, soy sauce, and apple cider vinegar. Place the chicken breasts in a zip-lock bag or shallow dish, pouring the marinade over them. Seal or cover and refrigerate for at least 30 minutes.

While the chicken is marinating, rinse the broccoli florets under cold water, then drain and set aside. Slice the red bell pepper and red onion into thin strips.

Prepare the jasmine rice according to the package instructions, typically bringing water to a boil before adding the rice. Cook it for about 15-18 minutes until fluffy.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. Sear the chicken for 6-7 minutes per side until cooked through.

After removing the chicken, add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced red onion, bell pepper, and broccoli florets, seasoning with salt and black pepper. Sauté for 5-6 minutes until the vegetables are tender yet still crisp.

In a small saucepan, take your reserved marinade and bring it to a simmer over medium heat. Let it cook for about 2-3 minutes until it thickens slightly.

Scoop a generous portion of jasmine rice into each bowl. Layer the sautéed vegetables atop the rice, followed by the sliced chicken. Drizzle the thickened hot honey marinade generously over the chicken and vegetables.

Finish off each bowl with a sprinkle of fresh cilantro and sesame seeds for an appetizing touch. Serve lime wedges on the side.