Dry the chicken pieces with paper towels. Season them with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper evenly in a large bowl or on a cutting board.

Heat 1 tablespoon of olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add the chicken and cook for 4-6 minutes, stirring occasionally to allow browning, until the chicken is golden brown and cooked through. Transfer to a plate and cover to keep warm.

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Sauté the garlic and fresh ginger (if using) for 1-2 minutes until fragrant.

Add the chopped onions and bell peppers. Cook for 5-7 minutes, until the onions are translucent and slightly brown, and the peppers are tender.

If using honey, whisk it with the coconut aminos in a small bowl.

Raise the heat to medium-high. Add the shredded cabbage, carrots, and coconut aminos mixture (or just coconut aminos if not using honey). Season with ground ginger (if not using fresh ginger), and the remaining salt and pepper. Stir-fry for 3-5 minutes until the cabbage is tender and any excess liquid evaporates. Increase heat to high if needed.

Return the chicken to the pan. If it’s not warm, cook for 1-2 minutes until heated through.

Remove from heat. Stir in the toasted sesame oil, if using. Garnish with green onions and sesame seeds if desired.