In a small-medium sauce pan, combine the water, sriracha, soy sauce, garlic, sugar, and honey. Stir and bring to a boil over medium heat.

Whisk together the corn starch and cold water until dissolved. Add to the sauce pan and stir until thickened. Reduce heat to low.

Add diced chicken and corn starch to a large plastic bag. Seal the bag and shake to coat chicken.

Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and cooked through.

Add the sauce to the chicken and stir to coat. Sprinkle with crushed red pepper flakes if desired and serve over warm rice.