Wash and cut the carrots into sticks.

Wash and trim the radishes.

Whisk together all of the dip ingredients until smooth.

Portion the vegetables and dip into separate containers.

In a small bowl, whisk together the tamari, honey, sesame oil, grated ginger, garlic, and rice vinegar.

Add the chicken breasts and toss to coat. Marinate for at least 15 minutes.

Heat a lightly greased skillet or grill pan over medium heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing.

While the chicken cooks, prepare the ginger carrot salad. In a medium bowl, whisk together the grated ginger, rice vinegar, sesame oil, and honey. Add the carrot ribbons and toss until evenly coated. Sprinkle with the sesame seeds and green onions, if using.

Arrange the baby spinach in one section of each bento container. Top with the sliced teriyaki chicken.

Fill the remaining sections with the shelled edamame, ginger carrot salad, avocado slices, and pickled ginger.

Garnish the chicken with the remaining sesame seeds and pack a lime wedge alongside the bento. Squeeze the lime over the chicken and vegetables just before eating.

The Day Before: Marinate and cook the teriyaki chicken. Prepare the ginger carrot salad. Cook and chill the edamame. Mix the sesame ginger yogurt dip. Wash and prep the spinach, carrots, radishes, and mandarin oranges. Portion the cashews and pickled ginger.

The Morning Of: Slice the avocado. Assemble the bento box. Pack the fruit and protein snack. Pack the veggie snack and dip. Pack the cashews. Place everything in a cooler or insulated lunch bag with an ice pack.