Prepare the jasmine rice according to package instructions until fluffy and tender.
In a small glass bowl, whisk together the coconut aminos, honey, rice vinegar, grated fresh ginger, and minced garlic to create the teriyaki glaze.
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and add half of the sesame oil.
Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into strips.
In the same skillet, add the remaining sesame oil along with the broccoli florets and sliced carrots.
Add a tablespoon of water to the pan and cover with a lid for 2 minutes to steam the vegetables until they are bright green and crisp-tender.
Return the sliced chicken to the skillet and pour the prepared teriyaki glaze over the chicken and vegetables.
Toss everything together for 1 to 2 minutes over medium heat until the sauce thickens and becomes glossy.
Stir the sesame seeds into the cooked jasmine rice.
Plate the sesame rice and top with the glazed chicken and vegetables, garnishing with freshly sliced green onions.