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 (4 pounds), seal bag, and toss ingredients so the chicken is evenly 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.
Use tongs to flip the breasts, then cover and cook this side for another 5-7 (this will vary depending on the heat of your grill/pan and how thick your chicken is). You'll know the chicken is done once the internal temp has reached 165 F.
Using a fresh pair of tongs and a clean plate, remove the chicken from the grill.
Loosely tent the chicken with foil, and allow it to rest 10 minutes before slicing,
Sprinkle with sesame seeds, sliced green onions, and enjoy!