Cut the chicken breasts into 1-inch chunks and place in a bowl. Drizzle with olive oil, sprinkle with sea salt and cracked black pepper, and toss to coat evenly. Set aside. While the chicken seasons, prep all your vegetables: cut the red pepper into 1/2-inch strips, leave broccoli florets whole, trim the green beans, and measure out the pineapple tidbits and shelled edamame. Having everything prepped before cooking ensures smooth assembly and cooking.

In a small pot, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger. In a separate small bowl, mix cornstarch with water and lime juice until smooth to create a slurry, then pour into the pot. Bring the mixture to a simmer over medium heat and stir constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool slightly. I like to reserve about 1/3 of the sauce in a separate bowl before assembly—this way you have fresh sauce to finish the packets after cooking, which keeps the flavors bright and prevents the sauce from getting too thick.

Preheat your grill to medium-high or oven to 425°F. Cut four large squares of heavy-duty foil (about 12x12 inches each). Place one seasoned chicken breast portion in the center of each foil square, then distribute the prepared vegetables evenly among the packets: broccoli, green beans, red pepper strips, pineapple tidbits, and edamame. Pour about 2 tablespoons of the teriyaki sauce from Step 2 over each packet (reserve the remaining sauce for finishing). Fold each foil square in half to create a triangle, then fold the edges over twice to seal tightly—this traps steam inside and ensures the chicken cooks through evenly.

Place sealed packets directly on the grill grates (or on a baking sheet if using the oven). Grill for 7 minutes on the first side, then carefully flip and grill for another 6-8 minutes until the chicken is cooked through (you should hear the packets sizzle and smell the teriyaki aroma). Alternatively, bake in a 425°F oven for 25-30 minutes. Carefully open each packet (watch for escaping steam!) and drizzle with the reserved sauce from Step 2. The packets will have created a flavorful broth inside—this reserved sauce refreshes and deepens the teriyaki flavor without overcooking the delicate vegetables.

Divide the cooked Jasmine rice evenly among four bowls or plates. Carefully open each foil packet and slide the contents—chicken, vegetables, and sauce—over the rice. Sprinkle each portion with toasted sesame seeds for a finishing touch of nutty flavor and texture. Serve immediately while warm.