Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the boneless, skinless chicken breasts seasoned with salt and pepper. Stir-fry for about 5–7 minutes until golden brown and fully cooked, then remove from the pan.

In the same pan, add another tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Toss in the sliced red bell pepper and julienned carrots into the pan. Stir-fry for approximately 3–4 minutes until the vegetables are slightly softened yet still vibrant and crisp.

Whisk together the low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.

Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared sauce over the mixture and stir well to coat evenly. Cook for an additional 2–3 minutes.

In a separate pan, heat the remaining olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes.

Gently fold the sautéed zucchini noodles into the chicken and vegetable mixture, tossing until well coated with the sauce.

Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately.