Add sesame oil (1 tablespoon), soy sauce (1/4 cup), honey or erythritol (1 tablespoon), ginger (1 tablespoon), minced garlic (2), sriracha (1 teaspoon), and rice vinegar (1 tablespoon) to a large resealable bag. Seal the bag, and swirl ingredients around to combine. Add chicken, seal bag, and toss ingredients so the chicken is coated.
Place in the fridge for 30 minutes - overnight (the longer you marinate, the more flavorful your chicken will be).
Heat grill/pan to medium-high heat and brush with oil. Add chicken to pan/grill and cover with lid. Cook on this side for 7 minutes. Flip the breasts, then cover and cook on the second side for another 5-7. You'll know the chicken is done once the internal temp has reached 165 F.
Remove chicken to a plate and loosely tent with foil. Rest chicken for 10 minutes before slicing. Garnish with green onions, and enjoy!