Rinse jasmine rice under cold water. Cook according to package instructions (typically 18-20 minutes for stovetop or 10-12 minutes for rice cooker).
In a bowl, mix soy sauce, honey, rice vinegar, and sesame oil for the chicken marinade. Marinate the chicken for 10 minutes.
Heat a large skillet over medium-high heat. Add 1 tbsp oil, then cook chicken for 5-6 minutes per side until fully cooked. Let rest 5 minutes, then slice into strips.
Steam broccoli for 2-3 minutes, then toss with red bell pepper, carrot, and cucumber. Sauté briefly for extra crisp-tenderness.
In a blender or bowl, whisk peanut butter, lime juice, soy sauce, maple syrup, garlic, and ginger to create the peanut sauce (add 2-3 tbsp water if needed for consistency).
Assemble bowls by layering cooked rice, spinach, steamed vegetables, and chicken. Drizzle with peanut sauce. Garnish with sesame seeds and red pepper flakes.