Preheat the oven to 350℉.

Pat the chicken dry and season all over with salt and pepper.

In a large oven-safe skillet with a tight-fitting lid, heat the oil over medium-high heat. When hot, add the chicken in a single layer, working in batches as needed to avoid overcrowding, and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.

Reduce the heat to medium and add the onions. Cook, stirring, until the onions are softened, about 3 minutes.

Add the garlic, ginger, and rice, and continue to cook, stirring, toasting the rice until fragrant and lightly browned, about 2 minutes.

Stir in the broth and the white parts of the green onions and bring to a simmer, 3 to 5 minutes.

In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and honey. Nestle the chicken back into the skillet, then drizzle the tamari mixture over the tops of the chicken. Cover, carefully transfer to the oven, and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 10 to 12 minutes.

Remove from the oven and fluff the rice with a fork. Garnish with the green parts of the onion and sesame seeds.