Preheat your oven to 400 degrees Fahrenheit. Rinse the chicken breasts in cold water, then pat them dry. Cut the chicken into bite-sized pieces and set aside.

Whisk the eggs in a medium bowl. Place the Panko breadcrumbs in a separate bowl. Dip each chicken piece into the egg mixture, then coat with breadcrumbs. Transfer to a baking sheet lined with parchment paper or a cooking rack.

Bake for 15-20 minutes, until golden brown.

In a saucepan, combine honey, brown sugar, soy sauce, hoisin sauce, balsamic vinegar, minced garlic, grated ginger, and sriracha. Bring to a boil, then simmer while the chicken bakes.

Toast sesame seeds in a small sauté pan over medium-high heat until fragrant. Transfer to a bowl.

Prepare rice by boiling water in a large pot. Stir in instant rice, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Coat cooked chicken in the sticky sauce. Stir to ensure even coating.

Assemble bowls with rice, sticky chicken, chopped scallions, and toasted sesame seeds on top.