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Make the sauce by mixing honey, tomato paste, garlic, ginger, and coconut aminos together in a medium size bowl. Set aside.
Place green beans and a sprinkle of salt in a large skillet; pour in ⅓ cup water.
Bring green beans to a boil over high heat. As soon as water comes to a boil, lower heat, cover the pan and cook for 5-7 minutes, or until the beans are tender. They will continue to cook after, so be careful not to overcook.
Remove green beans and wipe pan, if necessary.
Add 2 tsp of avocado oil to the same skillet, then saute ground chicken over medium low heat until cooked through. Stir in sauce, then add green beans back to skillet and combine.
Taste and adjust seasonings (I like to add a dash of salt and crushed red pepper), if needed.
Serve with brown or cauliflower rice.