Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook chicken for about 6-7 minutes on each side until golden brown and cooked through. Transfer chicken to rest.

In a small saucepan over low heat, combine honey with chili flakes. Stir for about 5 minutes until thickened. Remove from heat.

Prepare grains by rinsing rice or quinoa under cold water. Cook according to package instructions, typically simmering in water for about 15 minutes until tender.

Chop fresh vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper, and roast in a preheated oven at 400°F for about 15-20 minutes until tender.

Assemble the bowls with a bed of grains, layer on roasted vegetables and sliced chicken, and drizzle with hot honey sauce. Garnish with fresh herbs and optional lime and sesame seeds.

Serve immediately while warm for a delightful blend of sweet and spicy flavors.

Store leftovers in airtight containers in the fridge for up to 3 days. For meal prep, freeze components separately for up to 3 months.