Prep and Cook the Chicke : Season the chicken pieces with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet and cook for 4–5 minutes, or until browned and fully cooked. Remove the chicken from the skillet and set aside.

Sauté the Vegetables : In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic, ginger, and onion, and sauté for 1–2 minutes until fragrant. Stir in the bell pepper, cabbage, and carrots, cooking for 6–8 minutes or until the vegetables are tender but still crisp.

Add the Sauce : In a small bowl, whisk together the coconut aminos and honey. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss everything together until evenly coated. Cook for 2–3 minutes, allowing the flavors to meld.

Garnish and Serve : Remove the skillet from heat and drizzle with toasted sesame oil for added flavor, if desired. Garnish with green onions and sesame seeds. Serve hot on its own or over rice, noodles, or quinoa for a complete meal.