Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil shimmers, add the seasoned chicken breasts, cooking for 5-7 minutes until golden brown and cooked through. Remove the chicken and set it aside.

In the same pan, lower heat slightly and add another tablespoon of olive oil and minced garlic. Stir for about 1 minute until fragrant and golden, being careful not to burn it.

Add sliced red bell pepper and julienned carrots to the pan, stir-frying for 3-4 minutes until they soften but remain slightly crunchy.

In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes until smooth.

Return cooked chicken to the pan with the sautéed vegetables. Pour the sauce over the mixture, stirring to coat everything evenly. Cook for an additional 2-3 minutes.

In another pan, heat remaining olive oil over medium heat. Add spiralized zucchini noodles, sautéing for about 2 minutes until tender but firm.

Add the zucchini noodles to the chicken and vegetable mixture, gently tossing to combine and coat with sauce.

Garnish with chopped green onions and sesame seeds before serving warm.