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.