1: Marinate the Chicken

1. In a large mixing bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and black pepper.
2. Add the chicken strips to the marinade, tossing to coat them evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor, let the chicken marinate for up to 24 hours.

 2: Roast the Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Toss the Brussels sprouts to ensure they are evenly coated, then spread them out in a single layer on the baking sheet.
4. Roast in the preheated oven for 15–20 minutes, stirring halfway through, until they are tender on the inside and golden brown on the edges.

 3: Cook the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Remove the chicken strips from the marinade (reserve the marinade for later use).
3. Place the chicken in the skillet and cook for 2–3 minutes per side, or until the chicken is browned and fully cooked. The internal temperature should reach 165°F (74°C).
4. Optional: Pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for 3–4 minutes until it thickens into a glaze.

 4: Assemble the Bowls

1. Divide the roasted Brussels sprouts evenly among serving bowls.
2. Top each bowl with the cooked chicken strips.
3. Drizzle the thickened teriyaki glaze over the chicken and sprouts for added flavor.

 5: Add Garnishes (Optional)

• Sprinkle sesame seeds or chopped green onions over the bowls for a pop of color and extra flavor.