Preheat oven to 400°F and line two large rimmed baking sheets with parchment paper.
Evenly divide the sliced veggies between the two sheet pans.
Drizzle the olive oil over the veggies and toss to coat them all. Push the veggies to the edges of the pan in a single layer, leaving the center empty.
Place the sliced chicken breast in a zip top bag or large bowl.
In a small saucepan over medium heat whisk together the soy sauce, honey, rice wine vinegar, minced garlic, ground ginger and red pepper flakes. Bring to a boil.
While the sauce comes to a boil, in a small bowl whisk together the cornstarch and water.
Once the sauce is boiling, whisk in the cornstarch slurry and boil until the sauce has thickened, about 1-2 minutes. Then remove from heat.
Pour half of the sauce over the chicken and set aside the remaining sauce.
Toss the chicken to coat it all and then place the chicken in the center of the sheet pans.
Roast for 12 minutes. Then flip the chicken and veggies. Drizzle some sauce over the veggies.
Roast for another 10-12 minutes until the chicken is fully cooked.
Serve over rice and garnish with green onions, sesame seeds, and sesame oil.