In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute. Stir in 1 cup of rinsed medium grain rice, diced cauliflower, and carrot, then add 2 cups of chicken stock, 1/4 cup of light soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of sesame oil. Bring to a boil, cover, and simmer for 10 minutes.

After 10 minutes, stir in 1 cup of frozen peas and corn. Cover and cook for an additional 5 minutes. Remove from heat, whisk one egg in a separate bowl, and stir it into the rice mixture until combined.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté for 3-4 minutes. Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute. Then, add 1 pound of ground chicken, cook for 5-6 minutes until browned.

Once the chicken is cooked, mix in 1/4 cup of light soy sauce, 2 tablespoons of honey, and 1/2 cup of chicken stock. Simmer for about 3-4 minutes until sticky and coated in sauce.

Serve by spooning the rice mixture into bowls, topping with the chicken, and garnishing with toasted sesame seeds, chili crisp, and chopped green onions.