Prepare the Ingredients: Ensure the chicken is cooked and shredded. Chop the onion, cabbage, bell pepper, and jalapeño. Set aside.

Heat the Oil and Sauté the Onions: In a large skillet or wok, warm the olive oil over medium heat until it shimmers. Add the chopped onions and sauté until they’re softened and lightly golden, about 3-4 minutes.

Add the Vegetables: Add the chopped cabbage, red bell pepper, and jalapeño to the skillet. Stir well to combine with the onions. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften but still retain a slight crunch.

Season the Vegetables: Sprinkle the garam masala over the vegetables, and season with salt and pepper to taste.

Add the Shredded Chicken: Add the shredded chicken to the skillet, stirring to combine with the vegetables. Continue to cook for 2-3 minutes, or until the chicken is heated through and well mixed with the spices and vegetables.

Serve: Remove the skillet from heat and serve the stir-fry hot. Enjoy it as-is, or with rice, quinoa, or in wraps for a versatile, filling meal.