Need to get my head out of the cheese and cookies and remember my meal prep ways

New Year same old me - I don't make resolutions but it was time for something new for dinner that wasn't a cookie, ham, or cheese. I scanned the recipe - not the instructions, and got myself some instant Jasmine rice (I didn't know it was a thing) and quickly realized my mistake as I went to cook... Oops. But I used it and we moved on and good to go. Also that Teriyaki sauce looks complicated right? I mean sure all those things I don't have, but what I did have was a half a bottle of Teriyaki sauce from something else - done and done! This recipe was a lot of prep, lots of chopping as most Asian recipes are. But if you put the work in the prep, the cooking is actually simple and quick. Got this one in the oven and we all sat and just waited for it to come out of the oven. Chicken thighs are always a hit in my house - they are just better than other cuts of chicken, you can try to argue with me, I'll wait. Ok... anyway. I think this recipe could be made easier with prepping ahead. I need to remember how to do that... need to get my head out of the cheese and cookies and remember my meal prep ways.

Teriyaki Chicken and Rice Skillet
2 Tbsp. olive oil
1 1/2 lb. boneless, skinless chicken thighs
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. ginger powder
1/4 tsp. black pepper
pinch chili flakes (optional)
2 Tbsp. butter, unsalted
1/2 white onion, diced
2 large carrots, peeled and diced small
1 head broccoli, diced small
1 cup jasmine or basmati white rice
2 cups chicken broth
For the teriyaki sauce (or bottled sauce)
1/2 cup soy sauce
3 Tbsp. honey
2 Tbsp. sesame oil
2 Tbsp. mirin
1 Tbsp. rice vinegar
1 Tbsp. chili garlic sauce
3 cloves garlic, pressed
1 tsp. fresh ginger, finely minced
2 tsp. cornstarch + 2 tsp. water
green onions (sliced on the bias) and sesame seeds for garnish

Preheat the oven to 350°F.
Combine the seasonings together in a small bowl. Pat the chicken thighs dry with paper towels. Sprinkle the seasonings all over the chicken. Heat the olive oil in a large cast iron skillet over medium heat. Brown the chicken on each side for 2-3 minutes, then set aside on a clean plate.
Add the butter to the pan and melt. Add in the onion, carrots and broccoli with a pinch of salt and cook 5-7 minutes or until vegetables are fragrant and softened just a bit.
Pour in the rice and stir for ~1 minute. Add the broth and then turn the heat off. Nestle the chicken into the pan, cover with foil and place in the oven for 35 minutes or until broth is absorbed and chicken reaches an internal temperature of 165°F.
Meanwhile, make the sauce. In a small saucepan over medium heat, combine all ingredients together for the sauce and bring to a simmer. In a small ramekin, whisk together the cornstarch and water until the cornstarch is dissolved and the liquid looks milky white. Whisk into the sauce. The sauce will thicken, then remove from heat.
Serve the chicken and rice with the teriyaki sauce and garnish with green onions and sesame seeds.