Preheat the oven to 425 degrees F.
Line an 8 x 8 baking pan with tin foil and spray it with cooking spray.
Remove the fat from the chicken and slice the breasts into thin tenderloins (refer to pictures for the size I cut them into).
Place into the baking tray.
Meanwhile, combine all of the teriyaki sauce ingredients into a small saucepan over medium heat. Whisk briskly until the ingredients are well combined and then lower the heat. Let the mixture simmer stirring frequently until it starts to bubble at the edges and thicken.
Pour half of the teriyaki sauce over the chicken and cover the pan with foil.
Bake for 20-25 minutes and then remove from the oven. Flip the chicken pieces over and brush on more sauce (you should still have some sauce left for later).
Return to the oven (uncovered) for 5-8 minutes. (The chicken should be completely cooked through and the juices should run clear -- if not, you likely cut the pieces too large and will need to cover the chicken with foil and cook longer until the chicken is cooked through).
Meanwhile, prepare rice according to package directions.
For the sriracha cream sauce, combine all of the ingredients and whisk together until completely combined.
To put it all together: Place rice down first, then the cooked chicken, then the remaining teriyaki sauce, sesame seeds, and finally the sriracha cream sauce.
If desired, top with chopped green onions.