Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice with 2 cups of water. Cook according to package instructions until fluffy, about 18-20 minutes in a pot or per rice cooker settings.

While the rice cooks, pat the chicken thighs dry with paper towels and cut into bite-sized pieces.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook undisturbed for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until cooked through.

In a small bowl, whisk together soy sauce, brown sugar, honey, grated ginger, minced garlic, and rice vinegar.

Pour the sauce over the cooked chicken in the skillet. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens slightly, about 2-3 minutes. Stir in the cornstarch slurry if needed for thickening.

Toss in the edamame and sliced carrots. Cook for 1-2 minutes until just softened.

Drizzle with sesame oil and remove from heat.

Spoon the teriyaki chicken mixture over the cooked rice. Garnish with chopped green onions and toasted sesame seeds.