In a medium bowl combine the chunked chicken, 1 tablespoon sesame oil, garlic and onion powders, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken mixture and cook for about 10 minutes, or until chicken is cooked through, stirring occasionally.
In a small bowl whisk together the water and corn starch, set aside. In a medium bowl whisk together the honey, apple cider vinegar, soy sauce, ketchup, sesame oil, and sriracha/red pepper flakes (if desired). Add the water and corn starch mixture into the sauce mixture, whisk to combine.
Pour the sauce into the skillet with the cooked chicken, and bring to a boil. Sauce will begin to thicken. Reduce heat to med-low and stir in Cascadian Farm Organic Chinese-Style Stirfry Blend veggies. Cover and cook for 5-10 minutes, or until veggies are warmed through. Top with toasted sesame seeds and chopped scallions. Serve over rice.