Preheat the Blackstone griddle over medium-high heat and lightly oil the cooking surface with vegetable oil.

In a medium bowl, mix the chicken pieces with soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, black pepper, and salt. Let it marinate for 10-15 minutes while the griddle heats up.

Add the marinated chicken to the griddle and cook for 5-7 minutes, flipping occasionally, until the chicken is fully cooked and has a golden-brown sear.

Push the chicken to one side of the griddle and add the zucchini, mushrooms, and onions to the other side. Stir-fry the vegetables for 4-5 minutes until tender-crisp.

Combine the chicken and vegetables together on the griddle and stir well to incorporate the flavors.

Move the chicken and vegetables aside and add the cooked white rice to the griddle. Melt the butter into the rice and stir until evenly coated. Sprinkle the sesame seeds over the rice and mix.

Optional: For extra flavor, drizzle a small amount of soy sauce over the rice and mix again.

Serve the hibachi chicken and vegetables over the fried rice. Garnish with sliced green onions.