In a bowl, whisk together soy sauce, mirin, honey, sesame oil, ginger, garlic, water, and red pepper flakes.
Add chicken and coat evenly. Marinate for at least 15 minutes (30+ minutes for deeper flavor).
Heat a grill pan or skillet over medium-high heat. Lightly oil the surface.
Remove chicken from marinade (reserve excess) and grill for 4–5 minutes per side until fully cooked (internal temp: 165°F/74°C).
Pour reserved marinade into a small saucepan, boil for 2–3 minutes until slightly thickened. Brush over cooked chicken.
Slice chicken into strips. Serve over steamed rice with shredded cabbage, carrots, and garnishes.
Drizzle with extra sauce or sriracha if desired.