Chop chicken into bite-sized pieces and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.
Heat avocado oil in a large skillet over medium-high heat.
Add chicken to the skillet and sear until golden brown and crispy on all sides, about 6-8 minutes.
While chicken cooks, steam the broccoli florets until tender-crisp.
In a small jar, whisk together honey, coconut aminos, sesame oil, minced garlic, and grated ginger.
Lower the heat and pour the sauce over the chicken, stirring constantly for 1-2 minutes until the glaze thickens and coats the meat.
Assemble the bowls by placing the cooked rice at the base, topping with the honey-garlic chicken and steamed broccoli.
Garnish with sesame seeds before serving.