Dice the chicken into small bite-sized pieces. Chop vegetables and beat eggs in a bowl. If using frozen cauliflower rice, thaw and squeeze out excess moisture.

Heat 1 tablespoon avocado oil in a large wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown and fully cooked. Remove from pan and set aside.

In the same pan, add a little oil if needed. Pour in beaten eggs and gently scramble until just set. Remove and set aside with the chicken.

Add remaining oil and sesame oil to the pan. Stir in garlic and ginger, cooking for 30 seconds until fragrant.

Add peas, carrots, and green onions. Stir-fry for 2–3 minutes until slightly tender.

Increase heat to high and add cauliflower rice. Cook for 5–7 minutes, stirring frequently, until moisture evaporates and rice becomes slightly golden.

Return chicken and eggs to the pan. Stir well to combine evenly.

Add soy sauce or coconut aminos, white pepper, and red chili flakes. Stir and cook for 2 more minutes. Adjust seasoning if needed.

Remove from heat and garnish with additional green onions if desired.