Dice the chicken breast into bite-sized 1-inch cubes and pat them dry with a paper towel.
In a medium bowl, toss the chicken cubes with cornstarch, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.
While the chicken cooks, whisk together the honey, tamari, and minced garlic in a small bowl.
Steam the broccoli florets and cauliflower rice in a steamer basket or microwave until tender, about 4-5 minutes.
Pour the honey-garlic sauce over the crispy chicken in the skillet and toss for 1-2 minutes until the sauce thickens and coats the chicken.
Divide the cauliflower rice and broccoli into a bowl and top with the honey-garlic chicken.
Garnish with sesame seeds and serve immediately.