Start cooking your rice or quinoa according to package directions. While it cooks, chop vegetables into bite-sized pieces. Pat chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper.

Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 2 minutes. Add chicken breasts and cook undisturbed for 6-8 minutes until the bottom develops a deep golden-brown crust.

Flip chicken and cook for another 6-8 minutes until a meat thermometer inserted into the thickest part reads 165°F. The juices should run clear with no pink in the center. While chicken cooks, whisk together hot honey, soy sauce, and fresh lime juice in a small bowl.

When chicken is nearly done, push it to the sides of the pan. Add minced garlic to the center and cook for 30 seconds until fragrant, stirring constantly. Pour honey mixture over everything and let bubble and thicken for 2-3 minutes, spooning sauce over chicken.

Add chopped vegetables to the pan and toss in the sauce. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender but still crisp. Broccoli should be bright green.

Remove from heat and let chicken rest for 5 minutes. Slice chicken against the grain, arrange over prepared rice or quinoa, add glazed vegetables alongside, and drizzle remaining sauce from the pan over the top.