You can't have chicken and rice without this classic tangy sauce.
In a saucepan, combine 1 cup of water with the soy sauce, brown sugar, honey, ginger, and garlic powder. Get all of that going on medium heat, then cook until it's nearly heated through, about a minute.
Mix the cornstarch and the 1/4 cold water together in a cup and stir until the cornstarch has dissolved. Add that to the saucepan, and continue cooking, making sure to stir the sauce around, until it's nice and thick, 5 to 7 minutes.