Begin by cutting the boneless, skinless chicken breasts into 1-inch cubes for even cooking. Cook your white rice or cauliflower rice according to package instructions and blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat for about 1 minute until shimmering. Add the cubed chicken to the pan in a single layer, cooking for 10-12 minutes while occasionally turning.

Prepare your sauce by whisking together 1/4 cup of coconut aminos, 2 tablespoons of honey, 1 tablespoon of toasted sesame oil, 1 teaspoon of ground ginger, 2 minced garlic cloves, and a splash of rice vinegar.

Once the chicken is browned and cooked through, remove it from the skillet and pour the prepared sauce into the same hot pan, bringing it to a bubbling simmer for 3-5 minutes.

Return the cooked chicken to the skillet, tossing it in the thickened sauce until each piece is well-coated. Serve over the fluffy rice, garnished with sesame seeds and alongside green beans.