Heat 1/4 cup of the olive oil in a wok, add the diced chicken, 1/4 tsp sea salt and 1/4 tsp black pepper. Cook for 4-5 minutes until the diced chicken is lightly browned.

Remove the chicken and set aside, in the same wok, heat the remaining 1/4 cup of olive oil, add the minced garlic cloves and saute for 1 minute.

Add the broccoli florets and the red bell peppers, then stir fry for 3-4 minutes until beginning to soften.

Add the chicken broth, stir together and cover with a lid, cook for a 3-5 minutes

Remove the lid and add the coconut aminos to the pan, then return the chicken to the pan, next add the cauliflower rice. Stir fry for a further 3-5 minutes until and chicken is fully cooked.

Stir in the toasted sesame oil, then scatter the green onions in.