Combine all ingredients for rice in medium sized pot with tightly-fitting lid. Bring to a simmer over medium heat, stir, cover and simmer on low heat for 50 minutes (or according to package instructions). Remove from heat and let stand until serving.
Combine soy sauce, honey, water, and sesame seed oil in small saucepan. Bring to a simmer over medium heat and cook for 5 minutes.
Preheat oven to 375F and preheat oven-proof sauté pan to medium/high heat with a splash of oil.
Season chicken breasts generously with Chinese 5-spice and salt. Place serving side down first into preheated pan and sear for 2 to 3 minutes until nicely browned. Turn and sear second side then add half of the prepared sauce into the pan. Top each chicken breast with cubed butter. Add about 1/3 cup water to pan and place into the oven.
Bake for 10 to 15 minutes - depending on thickness - until chicken reaches 150F. During baking time, turn and baste chicken with sauce every 2 minutes. If sauce becomes too thick, add water. Remove chicken from oven, out of pan, and let meat rest for 5 minutes before serving.
Slice chicken and serve on top of rice and spoon additional sauce on top.