Step 1: In a large bowl, toss the chicken pieces with the cornstarch and flour until every piece is thoroughly coated. Shake off any excess.
Step 2: Heat about 1 inch of vegetable oil in a heavy-bottomed pan. Fry the chicken in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on a wire rack.
Step 3: In a separate large skillet or wok, heat sesame oil over high heat. Add the ginger-garlic paste and sauté for 30 seconds until fragrant.
Step 4: Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes. Push the vegetables to the side and pour in the beaten eggs, scrambling them quickly.
Step 5: Incorporate the cold rice into the skillet, breaking up any clumps. Add 2 tablespoons of soy sauce and stir-fry until the rice is heated through and slightly toasted.
Step 6: In a small bowl, whisk together the remaining soy sauce, honey, and rice vinegar. Toss the crispy chicken in this sauce in a separate pan over medium heat for 1 minute until glazed.
Step 7: Serve the crispy saucy chicken over the vegetable fried rice and garnish with sliced green onions and sesame seeds.