1. Place a large skillet or wok over low heat. While the skillet heats up, cut the chicken into cubes and season with salt and pepper. Increase the temperature to medium-high, add 2 tablespoons coconut oil, and swirl to coat the pan. Add the chicken and cook the for 2-3 minutes; flip and cook for an additional 2 minutes. Move the chicken around the pan for an additional minute to make sure the chicken is cooked evenly through. Transfer to a plate and set aside.

2. While the chicken cooks, cut the broccoli, onion, pepper, and carrot.

3. Add the remaining tablespoon of coconut oil to the hot skillet; add the vegetables and stir to combine. Cover partially and let cook, stirring every minute or so, until crisp-tender, 5-7 minutes.

4. While the vegetables cook, mince the ginger and garlic and make the sauce. For the sauce, stir together the tapioca starch and water in a medium bowl until a slurry forms. Add the remaining sauce ingredients and stir to combine.

5. Add the ginger and garlic to the vegetables and cook, while tossing and turning, for 1-2 minutes. Add the chicken, stir to combine, pour in the sauce and gently toss together until the chicken and vegetables are well coated. Bring to a quick boil, remove from heat, cover, and let sit for 1-2 minutes.

6. Serve over rice or cauliflower rice with one or more of the optional toppings.

Note: To make this meal plant based, choose your favorite vegan protein option to replace the chicken, use a vegetable broth instead of chicken broth, and replace the honey with agave nectar or maple syrup.