Rinse the jasmine rice until the water runs mostly clear. Combine it with 1 1/2 cups water and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook according to package directions, about 12 to 15 minutes. Rest covered for 5 minutes.

Whisk the coconut aminos, honey, apple cider vinegar, 1 tablespoon water, garlic, ginger, and toasted sesame oil in a bowl. In a separate small cup, stir the 2 teaspoons cornstarch with 2 tablespoons cold water.

Toss the chicken pieces with 2 tablespoons cornstarch, 1/2 teaspoon salt, and black pepper until evenly coated.

Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 7 minutes, turning to brown the sides, until the thickest pieces reach 165°F.

Pour the honey mixture into the skillet and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce turns glossy and coats the chicken.

Sprinkle with sesame seeds and scallions. Serve the honey sesame chicken over the cooked jasmine rice.