In a mixing bowl, combine cornstarch and all-purpose flour, adding salt and pepper. Dredge chicken in this mixture and let sit.

Heat oil in a skillet to 350°F. Fry chicken for 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, sauté garlic and ginger for 30 seconds. Add soy sauce and honey, simmer for 2-3 minutes until thickened.

Return the chicken to the skillet, toss to coat in the sauce, and simmer for an additional 2-3 minutes.

In another skillet, heat oil over medium-high. Add mixed vegetables, cooking for 3-4 minutes. Toss in rice, frying for another 3-4 minutes.

Drizzle soy sauce over fried rice, mixing to distribute the flavor, and cook for another minute.

Serve rice topped with crispy chicken and drizzle with remaining sauce. Garnish with herbs if desired.