Cut the chicken into 1-inch bite-sized cubes for even cooking throughout.

Trim the green beans and snap them into 2-inch pieces.

Mince the garlic and grate the fresh ginger.

Start cooking the white rice according to package directions so it finishes around the same time as your protein.

In a small bowl, whisk together the coconut aminos, honey, sesame oil, rice vinegar, lime zest, lime juice, black pepper, and red pepper flakes.

Heat the avocado oil in a large skillet over medium-high heat for about 1 minute until shimmering.

Working in batches if needed to avoid overcrowding, add the cubed chicken and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges.

Push the cooked chicken to the side of the pan and add the minced garlic and grated ginger to the empty space.

Pour the sauce mixture into the pan and stir constantly for 3-5 minutes until the sauce thickens slightly and becomes glossy.

Add the green beans and stir everything together, cooking for another 2-3 minutes until the beans are tender-crisp and the chicken is fully coated in the glossy sesame sauce.

Remove the pan from heat and sprinkle the sesame seeds over the chicken and green beans, stirring gently to distribute them evenly.

Serve the high-protein sesame chicken and green beans over the cooked white rice.