In a medium bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons honey, 4 minced garlic cloves, and 1 tablespoon of freshly grated ginger until smooth.

Cut 1 pound of boneless, skinless chicken thighs into bite-sized pieces. Toss the chicken in the marinade and refrigerate for at least 30 minutes.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 6-8 minutes until golden brown and fully cooked.

While the chicken cooks, gently heat 1 cup of pickled carrots and cucumbers in a separate pan over low heat for 1-2 minutes.

Prepare the bao buns according to the package instructions, usually by steaming for about 5-8 minutes.

Open each bao bun and fill them generously with the cooked chicken. Top with the warmed pickled vegetables.

Sprinkle sesame seeds and sliced green onions on top just before serving.