Add rice and water to the bowl of your rice cooker or follow package directions for stovetop cooking.
While the rice is cooking get out a sauté pan. Heat the pan on medium heat, add the olive oil and then the chicken. Cook until the chicken turns white and is cooked through. Approximately 5 minutes. Place chicken in a clean bowl and set aside.
In the same pan, combine water, soy sauce, brown sugar, honey, ginger, and garlic and bring to a boil, reduce heat and simmer for about 5 minutes.
In a cup combine flour and 2 tbsp water and stir until it forms a thick paste. Pour into hot sauce mixture and stir.
Now add the chicken back to the sauté pan with the teriyaki sauce, and coat the chicken well.
Fluff the cooked rice with a fork and divide equally into four bowls.
Pour equal amounts of the teriyaki chicken and sauce over each bowl.
Garnish with chopped green onions and roasted sesame seeds if desired.
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