Chop chicken thighs into 1”, bite-sized pieces and transfer to a shallow dish.
Sprinkle over tapioca starch and a pinch of salt & pepper, and toss together to completely coat the chicken in the starch.
Add 1 tbsp sesame oil and the 2 tbsp olive oil to a large frying pan and turn fire on medium/high.
Add the chicken pieces to the pan and spread evenly in one layer, careful not to overcrowd. Fry the chicken pieces for 4-5 min per side, until a light brown crispy edge forms, only flipping once.
While the chicken is cooking, make the stir fry sauce. Whisk together 1 tbsp sesame oil with rice vinegar, squeeze ginger, sriracha, honey, and soy sauce.
Once the chicken has been fried on both sides, pour in the sauce into the pan and reduce the heat to medium.
Chop the head of broccoli into bite sized pieces (should make about 2 cups) and add to the pan with the chicken and sauce. Toss together, cover, and simmer until the broccoli is softened to a texture you like, about 10 minutes.