In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.

Pour an additional tablespoon of olive oil onto the hot skillet and once warm, add the thawed shrimp. Let cook about 2 minutes on each side to warm up and cook off any excess water, tossing often. Once complete, transfer to a plate and set aside.

Drizzle 2 tablespoons of sesame oil onto the hot skillet and add the peppers, asparagus, zucchini, and carrots. Cook the vegetables until tender, about 8 to 10 minutes, stirring frequently.

While the veggies are cooking you can make the sauce. In a small bowl, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, garlic, crushed red pepper flakes and black pepper. Set aside.

Once the veggies are nice and tender, add the chicken and shrimp back into the pan and mix together. Pour the firecracker sauce over top and mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.

Serve over rice and top with sliced green onions, enjoy!