Cut the chicken breasts into 1 inch cubes.
Add 1 TBSP avocado oil to a medium skillet. Add the chicken cubes. Cook over medium heat until fully cooked, turning occassionally.
Add 1 TBSP avocado oil to a large skillet.
Add carrots, garlic, and onions. Saute over medium heat for 10 minutes.
Add peas, zucchini, yellow squash, and bell pepper to the large skillet.
Continue sauteeing the vegetables over medium heat for another 5-10 minutes until the vegetables are tender.
Add the riced cauliflower, eggs, ginger, and coconut aminos (or soy sauce). Allow the mixture to cook until the eggs have fully cooked.
Add the cooked chicken and mix well. Serve.