Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and smoked paprika. Spread across a large parchment-lined sheet pan and roast for 12 minutes.

Add the broccoli florets to the same pan tossed with remaining half-tablespoon of oil and a pinch of salt. Roast everything together for an additional 12 to 14 minutes until the sweet potatoes are tender with caramelized edges and the broccoli is charred and crisp-tender.

Pat the cubed chicken dry with paper towels. In a large bowl, toss chicken with cornstarch, garlic powder, smoked paprika, sea salt, and black pepper until every piece is evenly coated in a light powdery dusting.

Heat 2 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add chicken cubes in a single uncrowded layer (working in two quick batches if needed). Sear undisturbed for 3 to 4 minutes until golden and crispy, then flip and cook for another 3 to 4 minutes until fully cooked through (165°F / 74°C internal). Transfer to a plate.

Reduce heat to low. In the same pan, add minced garlic, honey, hot sauce, apple cider vinegar, and red chili flakes. Simmer gently for 60 to 90 seconds until the sauce bubbles into a sticky, fragrant amber glaze.

Immediately return the crispy chicken to the skillet. Toss vigorously for 30 to 45 seconds using a wooden spatula until every crispy nugget is cloaked in the glistening, glossy hot honey glaze. Remove from heat immediately to keep the crust crunch intact.

Divide warm jasmine rice evenly into 4 wide lunch bowls. Arrange roasted caramelized sweet potatoes and charred broccoli florets alongside the rice.

Top generously with glazed crispy hot honey chicken bites. Spoon any remaining pan glaze over the top, then garnish with toasted sesame seeds and sliced green onions. Serve warm or pack into meal prep containers!