In a large bowl, combine chicken thighs with soy sauce, honey, rice vinegar, sriracha, cornstarch, and sesame oil. Mix well to ensure the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Whisk together the remaining soy sauce, honey, rice vinegar, sriracha, and water in a small bowl. Set aside.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs in batches and cook for about 5-7 minutes per side until browned and cooked through. Remove from skillet.

In the same skillet, add another splash of oil and sauté the chopped onions, red and yellow bell peppers, garlic, and ginger for about 5-7 minutes until tender-crisp.

Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over everything and stir to coat. Simmer for 3-5 minutes until thickened.

Serve the Spicy Sweet Chicken Diablo over cooked rice and garnish with green onions and sesame seeds.