Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Trim, then thinly slice scallions, keeping greens and whites separate. Season chicken all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is crisp and browned, 7-8 minutes. Flip and cook on other side until browned, about 4 minutes. Remove from pan and place skin-side up on a foil-lined baking sheet. Remove pan from heat. Roast chicken in oven for 15 minutes.
While chicken cooks, bring ¾ cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
Return pan used for chicken to stove over medium heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in soy sauce, honey, and sriracha (to taste), scraping up any brown bits from bottom of pan. Let bubble until thick and sticky, about 2 minutes. Remove pan from heat, then stir in sesame oil.
Once chicken has roasted 15 minutes, remove from oven. Toss green beans on same sheet with salt, pepper, and a drizzle of oil and spread around chicken. Set aside ⅔ of the glaze for the next step, then brush chicken with remaining ⅓ of glaze. Return to oven and roast until green beans are tender and chicken is cooked through, 10-12 minutes. TIP: If chicken is done roasting first, remove from sheet and set aside.
Fluff rice with a fork, then divide between plates. Brush chicken with half of the reserved glaze, then arrange chicken on top of rice. (TIP: If the glaze is stiff, stir in a splash of water.) Add green beans to the side. Drizzle everything with remaining glaze. Garnish with scallion greens and serve.