Cook rice in water as directed on package.

In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix chicken pieces, salt, pepper and cornstarch. Toss to coat.

Carefully drop chicken, piece by piece, in hot oil. Fry 5 to 6 minutes or until golden brown. Do not overcrowd pan. Drain on paper towels.

In small bowl, beat honey, agave syrup, lemon juice and Sriracha sauce with whisk. Add chicken; toss to coat.

Serve chicken over rice. Garnish with sliced green onions.

Note: For a very spicy dish, use 1 to 2 tablespoons Sriracha sauce. For less spice, use just 1/8 teaspoon Sriracha sauce, or omit it completely.