Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok, over medium-high heat. Add the chicken pieces, and season with salt and pepper. Cook for 4-5 minutes, flipping once, until chicken is golden and just barely cooked through.

Remove chicken from the pan, set aside, and cover to keep warm.

Add the remaining 2 tablespoons (30 ml) olive oil to the pan. Add the minced garlic and saute for about a minute, until fragrant.

Add the broccoli and bell peppers. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and peppers start to soften.

Add bone broth. Scrape the bottom of the pan to deglaze. Reduce heat to medium. Cover with a lid and cook for 3-5 minutes, until broccoli is crisp-tender.

Add coconut aminos to the pan, scraping the bottom to deglaze again. Return the chicken to the pan. Add the cauliflower rice. Increase heat to medium-high again. Stir fry for 3-4 minutes, until cauliflower is soft but not mushy, any liquid evaporates, and chicken is completely cooked through.

Remove from heat. Stir in toasted sesame oil. Adjust salt and pepper to taste if needed. Top with green onions, if desired.