In a mixing bowl, combine the chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Ensure every piece is well-coated in the marinade for maximum flavor. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to infuse those delicious spices.

While the chicken is marinating, prepare your sauce by mixing the remaining soy sauce, honey, rice vinegar, sriracha, and 1/4 cup of water in a separate bowl. Whisk thoroughly until well combined, creating a cohesive sauce that will envelop your chicken later. Set this mixture aside to let the flavors meld.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the skillet, allowing them to cook for 5-7 minutes. You’ll know they’re ready when they become golden brown and reach an internal temperature of 165°F, ensuring they are cooked through.

With the chicken set aside, use the same skillet to add chopped onions, red and yellow bell peppers, minced garlic, and grated ginger. Sauté these vibrant vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and aromatic, creating a colorful medley that complements the Spicy Sweet Chicken Diablo.

Return the succulent chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and veggies, then gently stir to combine. Allow the mixture to simmer for an additional 3-5 minutes, or until the sauce thickens slightly, coating everything in a luscious glaze.

Serve the Spicy Sweet Chicken Diablo over fluffy cooked rice, allowing the grains to soak up the delicious sauce. Finish with a sprinkle of sliced green onions and sesame seeds for a fresh crunch and vibrant color. This hearty meal is sure to impress everyone at the table!