Instructions

Step 1
Place cucumbers in a heatproof jar. Add vinegar, soy sauce, granulated sugar, and enough hot water to cover cucumbers. Let sit until ready to use. 
Step 2
Preheat oven to 400°. Place potatoes and broccoli on 2 separate baking sheets. Drizzle each with 1 tablespoon oil and 1/2 teaspoon garlic powder; generously season with salt and black pepper and toss to coat.
Step 3
Roast broccoli and potatoes until broccoli is tender-crisp, about 25 minutes. Toss potatoes and continue to roast until crisp and browned in spots, 10 to 15 minutes more. 
Step 4
Meanwhile, in a medium saucepan over high heat, bring water, rice, and 1 teaspoon salt to a boil. Reduce heat to low, then cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat and let sit, covered, about 5 minutes. Fluff with a fork. 
Step 5
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Season chicken with chili powder, salt, and black pepper on both sides. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Cut into bite-size pieces. 
Step 6
Wipe skillet clean. Return to medium heat and cook honey, sriracha, and red pepper flakes, stirring constantly, until honey is warmed through and simmering, about 2 minutes. Return chicken to skillet and toss to coat. 
Step 7
Divide rice among bowls. Top with chicken, roasted vegetables, and pickled cucumbers. Drizzle hot honey from skillet over bowls. 
Step 8
Make Ahead: Cucumbers can be pickled 2 weeks ahead. Store in jar in refrigerator.