In a small pot, combine rice, 2 cups of water and a pinch of sea salt, bring to boil and then reduce to a simmer and cook for 15 minutes until rice can be fluffed with a fork.
While the rice is cooking, prepare the chicken. In a small bowl, combine tamari, sesame oil, honey, vinegar, ginger and garlic, whisk to combine and set aside.
In a large pan, add a drizzle of sesame oil and heat on medium-high. Add chicken, season with a sprinkle of sea salt and allow to cook, browning gently on all sides, about 3-4 minutes.
When the chicken is almost cooked through, cover it with the sauce and continue to cook until chicken is completely cooked though. Once cooked, remove chicken from the pan (leaving any remaining sauce), place in a large bowl and set aside.
Continue to cook the remaining sauce in the pan for an additional 1-2 minutes until it has thickened and reduced, and then pour it over the cooked chicken.
In the same pan, add the cabbage, carrots and green onion, season with a pinch of sea salt, and cook for 3-4 minutes until vegetables are tender. Remove from heat and set aside.
Once the rice has finished cooking, prepare the bowls. Separate the rice, chicken and vegetable mixture evenly across 4 bowls or containers.
Top chicken with a sprinkle of sesame seeds and add a handful of coriander to each container.
The bowls can be stored in the fridge in air-tight containers for up to 4 days.