1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. Season the chicken evenly with salt and black pepper.

2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the cooked chicken from the skillet and set aside.

3. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using).

4. Pour the prepared sauce into the same skillet you used for the chicken. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Let it cook for 2-3 minutes, allowing it to thicken slightly and the flavors to meld.

5. Add the cooked chicken back into the skillet with the simmering sauce. Toss gently to coat all the chicken pieces thoroughly. Remove from heat.

6. Divide the cooked brown rice (or quinoa) evenly among 4-5 meal prep containers. Add a portion of the sauced chicken to each container.

7. Distribute the steamed broccoli florets and shredded carrots into each container alongside the chicken and grain.

8. If desired, sprinkle with sliced green onions and sesame seeds. Allow the meals to cool completely to room temperature before sealing the containers and refrigerating.