Once the chicken, rice, and veggies are done, make the sauce. Combine the tamari, honey, pineapple juice, ginger, and brown sugar in a small sauce pan. Heat over medium heat and bring to a simmer. Let cook for about 5 minutes. Stir in the red pepper flakes.
Sprinkle the chopped green onions over the top and serve immediately. If you are able to have sesame seeds, you can top each bowl with a few.
Leftovers should stay good in the refrigerator for up to three days.