Start by pickling the cucumbers for a refreshing crunch. Slice the cucumbers and place them in a heatproof jar. Combine rice vinegar, soy sauce, sugar, and enough hot water to submerge the cucumbers. Allow them to sit while you prepare the rest of the dish, letting the flavors soak in beautifully.

Preheat your oven to 400°F. Spread the sliced sweet potatoes and broccoli florets on separate baking sheets. Drizzle each with olive oil, sprinkle garlic powder, and season with salt and pepper. Toss to coat everything evenly. Roast the broccoli for about 25 minutes until tender-crisp, while the sweet potatoes roast for an additional 10-15 minutes until golden brown and lightly crispy.

While your veggies roast, cook the rice. Bring water, rinsed rice, and a pinch of salt to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes until the liquid is absorbed, and the rice is tender. Allow it to sit covered for 5 minutes, then fluff it gently with a fork.

Season your chicken breasts on both sides with chili powder, salt, and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook for about 8 minutes per side, until the outside is golden brown and an instant-read thermometer reads 165°F. Remove the chicken, set it aside to rest for 5 minutes, then chop it into bite-sized pieces.

Using the same skillet, melt the honey, sriracha, and crushed red pepper flakes over medium heat. Stir constantly for about 2 minutes, just until the honey becomes warm and infused with spice. Add the cooked chicken back into the skillet, tossing it in the sauce until fully coated.

Divide the cooked rice evenly across serving bowls. Top the rice with your warm, saucy chicken, roasted vegetables, and pickled cucumbers. Finally, drizzle any leftover hot honey sauce from the skillet over the top for an extra flavorful touch.