Cut the chicken breasts into 1 inch pieces and season with sea salt and black pepper.

In a bowl, combine the 1 tbsp of arrowroot or tapioca starch with the chicken and mix well.

Heat the olive oil or avocado oil in a large skillet over medium heat.

Add the coated chicken to the skillet and cook until browned, about 5 minutes.

Add the red bell pepper, zucchini, and dried red chilis (if using) to the skillet and stir-fry for an additional 3 minutes.

In a separate bowl, mix the gluten free tamari, hoisin sauce, honey, remaining 2-1/2 tbsp of arrowroot or tapioca starch, red pepper flakes, minced ginger, minced garlic, and water.

Pour the sauce over the chicken and vegetables in the skillet, stirring to combine. Cook for an additional 2 minutes until the sauce thickens.

Serve warm, garnished with sesame seeds and chopped green onions if desired.