If using a dry chili, rehydrate in warm water before cutting.
To a food processor or blender add the following: 1 chopped chili pepper (use half a chili if you want less heat), 1 peeled garlic clove, 1/4tsp ginger, 1/4tsp salt & 1/4c water. Blend on high until mostly smooth.
Transfer mixture to a small pot and add 1/4c rice vinegar, 1/4c honey & 1tsp tamari. Bring to a boil on high, then reduce heat to low and simmer, stirring occasionally, until sauce reduces, ~15- 20 mins.
For the Chicken w/ Rice & Broccoli:
Cook rice according to package instructions.
Place broccoli florets in steamer pot and simmer until fork tender, ~8 mins.
Heat 1T olive oil in a large sauté pan over medium heat.
Add 1# ground chicken and 1/4tsp salt & cook, breaking up meat, until cooked through. Stir in ~1/4c chili sauce and simmer ~5 mins.
Build bowls: rice + ground chicken + broccoli + extra sauce if desired.