Bring a pot of water to a boil – while waiting on your water to boil move on to the next steps.

Cook the Chicken – Heat a large skillet or wok over medium-high heat with avocado oil. Add sliced chicken breast and cook until golden and cooked through for about 6-8 minutes. Season lightly with salt and pepper. Remove from pan and set aside.

Add noodles to boiling water – Cook the noodles for about 8 minutes or until fuller tender.

Sauté the Veggies – In the same skillet, add onion, bell pepper, and shredded carrots. Cook for 3–4 minutes until slightly softened. Add garlic and cook another 30 seconds.

Drain the noodles – Your noodles should be done at this point. Drain and set aside.

Scramble the Eggs – Push veggies to one side of the skillet. Pour in the whisked eggs and scramble until just set. Mix eggs into the veggies.

Make the Sauce – In a small bowl, whisk together coconut aminos, fish sauce, honey, almond butter, and lime juice until smooth.

Bring the sauce to a low boil – in the pot where you cooked your noodles, add the sauce to the bottom of the pan and whisk until it comes to a low boil.

Combine Everything – Add chicken, noodles, and veggies with the sauce. Toss well to coat everything evenly in the sauce. Cook 2–3 minutes until warmed through.

Top & Serve – Serve and garnish with fresh cilantro and green onion.