Season cubed chicken thighs with a generous amount of salt, ground ginger, 2 tbsp coconut aminos. Add 1 tbsp arrowroot flour (optional) to coat the chicken and make it extra soft. Let the chicken marinate for at least half an hour while prepping other ingredients.

Mince garlic, chop onions and red bell pepper into cubes.

Whisk 2 eggs and a pinch of salt in a bowl. Heat 1 tbsp cooking oil in a large skillet, pour the egg mixture in, gently stir for 15 seconds until it forms into one "omelet". Take it out while the top is still wet and undercooked.

Return to skillet, heat 1 -2 tbsp oil, add chicken, garlic and onion. cook for 3 - 4 minutes, until the chicken is lightly browned outside and cooked inside (cut into one big piece to check). Take the chicken out of the pan.

In the same skillet, heat 2 tbsp oil, add red bell pepper, ginger, green peas, and riced cauliflower. Cook until the cauliflower rice has softened. Stir in eggs and break the eggs into smaller pieces. Add all the rest of the cooked ingredients.

Season with salt to taste, 2 tbsp coconut aminos, rice vinegar, sesame oil, and a pinch of red pepper flakes. Stir until well combined.

Spoon into bowls, garnish with cilantro or green onion and extra red pepper flakes.