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Prepare rice according to package instructions and set aside
Preheat oven to 425°F
Dice zucchini into bite sized pieces and transfer to one large baking sheet
Drizzle 1 tablespoon olive oil on zucchini, toss and add a pinch of salt
Bake for 15-20 minutes, mixing at the halfway point
Broil for 2 minutes at the end to get slightly crispy edges
Remove zucchini from oven and let cool
In a bowl, whisk together maple syrup, soy sauce, tomato paste, rice vinegar, sesame oil, garlic and red pepper flakes
Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil
Once pan is hot, add chicken and cook through. Then pour in the sauce.
Bring sauce to a boil and add arrowroot.
Boil chicken and sauce for 3 minutes and then reduce heat to low and simmer for another 2.
Stir in green onions and sesame seeds
Remove from heat and assemble bowls with rice on bottom, roasted zucchini on one side and chicken on the other
Garnish with additional green onion and serve