In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, honey, minced garlic, grated ginger, sesame oil, and optional rice vinegar to create the sauce. Set aside.

Place a large skillet or wok over medium-high heat and add one tablespoon of oil. Once shimmering, add the chicken in a single layer and sear for 3-4 minutes per side until golden and cooked through. Pour about one-third of the sauce over the chicken, toss to coat for 30 seconds, then remove the chicken from the pan and set aside.

Return the skillet to medium-high heat and add the remaining tablespoon of oil. Add the diced yellow onion and the white parts of the green onions, and sauté for 2-3 minutes until softened. Add the frozen peas and carrots and stir-fry for another 2-3 minutes until heated through.

Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and let them set for 30-60 seconds. Gently scramble the eggs into small curds, then mix them into the vegetables.

Add the chilled rice to the skillet. Use your spatula to break up any clumps. Drizzle with an additional 1-2 tablespoons of soy sauce and stir-fry for 3-4 minutes, until the rice is heated through and slightly toasted.

Return the cooked honey garlic chicken to the skillet. Pour the remaining sauce over everything and toss vigorously for 1-2 minutes until every ingredient is coated and the sauce has thickened into a glaze.

Serve immediately, garnished with the green parts of the sliced green onions and toasted sesame seeds if desired.