Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced chicken breast, butter, and coconut aminos or soy sauce. Season the chicken with salt and pepper.

Stir and cook for 5-8 minutes, or until the chicken is cooked through. It should reach an internal temperature of 165 degrees F (74 degrees C).

Transfer to a plate and cover to keep warm. Wipe out the skillet to use for the fried rice.

In the same skillet, heat 1 tablespoon olive oil over medium-high heat.

Add the frozen peas and carrots. Saute for about 3 minutes, until soft.

Add the minced garlic, if using. Saute for about 30 seconds, until fragrant.

Push the vegetables to the side of the pan. Crack the eggs into the middle of the skillet and scramble for about 2 minutes, until fully cooked.

Add the cooked rice (or cauliflower rice), butter, and coconut aminos or soy sauce. Cook the fried rice for 3-5 minutes, until warm.

Stir in the toasted sesame oil, if using.

Transfer to a plate and cover to keep warm. Wipe down the skillet to use for the vegetables.

In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the zucchini, onions, mushrooms, butter, and coconut aminos or soy sauce. Saute the vegetables for 5-8 minutes, until browned and soft.

Add the hibachi chicken, fried rice, and vegetables to a plate or bowl. If desired, sprinkle with green onions and sesame seeds for garnish, and serve with spicy Asian mayo.