Start by cutting the boneless chicken thighs into bite-sized pieces. In a bowl, combine the cornstarch, salt, ground ginger, and garlic powder. Toss the chicken pieces in this mixture until they are evenly coated.
In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the coated chicken to the pan in a single layer.
Sauté the chicken for about 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
Once the chicken is cooked, add the chopped napa cabbage, sliced carrots, and broccoli florets to the pan. Stir-fry for an additional 3-5 minutes, or until the vegetables are tender yet crisp.
Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes to heat through.
In serving bowls, place a generous scoop of cooked rice at the bottom. Top with the teriyaki chicken and vegetable mixture.
Finish the bowls with sliced radishes, fresh pineapple, and a sprinkle of sesame seeds for added crunch and flavor.
