Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.

Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with teriyaki sauce and let it marinate for about 10 minutes.

Heat a skillet over medium heat. Add the marinated chicken and cook for about 5-7 minutes, or until fully cooked and caramelized.

In the same skillet, add the broccoli, carrots, and snap peas. Sauté for about 3-5 minutes until the vegetables are tender-crisp.

In serving bowls, layer the cooked rice, followed by the teriyaki chicken and sautéed vegetables. Garnish with sesame seeds and sliced green onions.