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Add Peppers to a hot, oiled skillet and cook on medium high heat until there is some browning and they are slightly tender. After cooked, set these aside.
Using the same skillet add more avocado oil (about 1-2 Tbs), two cloves of garlic and 1 tsp of fresh ginger. Cook for about 1 minute and slightly fragrant.
Add frozen rice, ½ tsp unami seasoning, and 1 Tbs coconut aminos. Once the rice has thawed out, add the chicken and cook about 5 minutes, stirring.
Serve the rice/chicken mixture with shishito peppers and spicy cashew butter dressing.