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Whisk together soy sauce, rice vinegar, lime juice, maple syrup, ginger, garlic, sesame oil, and the cornstarch slurry.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until thoroughly cooked.
Add broccoli, bell pepper, and cabbage. Stir-fry for 4–5 minutes, until crisp-tender.
Pour in the sauce and simmer for 1–2 minutes, stirring, until glossy and slightly thickened.
Divide brown rice among four bowls. Top with the chicken and vegetables, then garnish with sesame seeds and green onions.
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