Rinse and drain the jasmine rice to remove excess starch.

In a medium pot, combine the rice with water and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.

While the rice is cooking, prepare the sauce by mixing honey, hot sauce, soy sauce, garlic powder, and onion powder in a bowl until well combined.

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 8-10 minutes.

Stir the sauce into the skillet with the chicken. Allow to simmer for 2-3 minutes, stirring occasionally until the chicken is well-coated and the sauce thickens.

In a separate small pan, lightly sauté the red bell pepper slices until tender, about 3-4 minutes. Set aside.

To assemble the bowls, divide cooked rice into serving bowls and top with hot honey chicken, sautéed red bell peppers, cucumber slices, and avocado slices.

Garnish with chopped green onions and sesame seeds. Serve immediately.