In a skillet, heat olive oil, add the chicken thighs and season with salt and pepper. Cook on both sides until cooked through and lightly browned (the internal temp must reach 175°F/80°C). Remove the chicken from the skillet, allow to cool slightly and cut it up on a cutting board into strips.
To the same pan, add garlic, and ginger, and cook for 1 minute.
Add soy sauce, water, rice wine vinegar, sesame oil, honey and brown sugar. Stir and bring to a light simmer, and cook the sauce for 1 minute.
Mix the cornstarch with 1 tablespoon of water, and add it to the sauce. Cook for 1-2 minutes or until the sauce thickens. Add the chicken to the sauce so its coated in sauce.
To assemble the bowls, add cooked rice to four large bowls, then divide the teriyaki chicken among them. Arrange your desired toppings on top of the bowls. Serve with lime wedges and Sriracha sauce.