Preheat the oven to 375°F.

Bring a large pot of water to a boil.

Carefully separate 10 to 12 large napa cabbage leaves.

Add the leaves to the boiling water and blanch for 2 minutes until pliable.

Remove the leaves and place them on a clean kitchen towel to cool and drain.

In a large bowl, combine the ground chicken, cooked rice, green onions, garlic, ginger, soy sauce, sesame oil, and rice vinegar.

Mix until just combined without overworking the meat.

Lay one cabbage leaf flat on a work surface with the stem end facing you.

Spoon about ⅓ cup of filling near the base of the leaf.

Fold the sides in and roll tightly into a neat bundle.

Place the roll seam side down in a lightly greased baking dish.

Repeat with remaining leaves and filling.

In a small saucepan, whisk together the chicken broth, hoisin sauce, honey, sugar, and cornstarch.

Bring the mixture to a simmer over medium heat and cook until slightly thickened, about 3 to 4 minutes.

Stir in the water to loosen the sauce slightly.

Pour the sauce evenly over the cabbage rolls.

Cover the dish tightly with foil.

Bake for 30 minutes.

Remove the foil and bake uncovered for an additional 5 minutes to let the tops glaze.

Remove from the oven and let rest for 5 minutes before serving.

Spoon extra sauce from the pan over the rolls.

Garnish with sesame seeds and chopped green onions before serving.