Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Peel, then mince or grate garlic. Pat chicken dry with paper towels.

Heat a large non-stick pan over medium-high heat. Meanwhile, add chicken, half the cornstarch, 2 tsp water and 2 tsp soy sauce (dbl both for 4 ppl) to a medium bowl. Season with pepper and remaining garlic salt, then stir to combine. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 7-9 min.**Transfer chicken to a plate.

Add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini to the same pan. Cook, stirring occasionally, until tender-crisp, 3-4 min. Meanwhile, stir together honey garlic sauce, remaining cornstarch, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. Add garlic to the pan with veggies. Cook, stirring often, until fragrant, 30 sec.

Add chicken and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add 2 tbsp butter (dbl for 4 ppl), then stir until melted. Season with salt and pepper, to taste.

Add half the green onions to rice, then fluff rice with a fork. Divide rice and chicken and veggies between plates. Spoon any remaining sauce from the pan over top. Sprinkle with remaining green onions.