In a small bowl, combine ½ cup of low sodium teriyaki sauce, ¼ cup of low sodium soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of honey, and 2 minced garlic cloves. Whisk together until well blended.

Dissolve 2 tablespoons of cornstarch into your sauce mixture. Mix until it dissolves completely and no lumps remain.

Cut 1 to 1.5 pounds of boneless, skinless chicken into bite-sized pieces.

In a large bag or bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper.

Add chicken pieces to flour mixture and shake until thoroughly coated.

Place a large skillet over medium-high heat and add 2 tablespoons of oil until shimmering.

Add the dredged chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally.

Pour in the prepared teriyaki sauce, ensuring all pieces are well-coated, and cook for an additional 2-3 minutes.

Transfer the Teriyaki Chicken to a serving platter and pair it with your cooked fried rice.