Preheat your oven to 425 degrees F (220 degrees C).

In a small bowl, whisk together the miso paste, honey, soy sauce, minced garlic, and grated ginger.

Place the chicken breasts on a baking sheet lined with foil or parchment paper.

Brush the miso glaze over the chicken breasts, coating them evenly.

Bake the chicken for 12-15 minutes, or until cooked through and the glaze is caramelized.

While the chicken is baking, cook the rice according to package instructions.

In a large skillet, heat a tablespoon of oil over medium heat.

Add the chopped vegetables to the skillet and cook until crisp-tender.

Divide the cooked rice among two bowls.

Slice the cooked chicken and place it on top of the rice.

Add the cooked vegetables on top of the chicken.

Garnish with sliced green onions and sesame seeds.

Serve the rice bowls immediately.