Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add diced chicken and cook, stirring frequently, until all pieces of chicken are cooked through (about 10 minutes). Remove chicken from pan and set aside.
Add an additional tablespoon of oil to the pan and add onion, pepper, and broccoli. Sautee for about 5 minutes, or until onions are translucent. Next, add in the garlic and frozen peas/carrots. Continue cooking until frozen veggies are warm.
Turn to medium heat and push veggies off to one side of the skillet and add the eggs (you can whisk the eggs first or crack them directly into the pan- you may want to add some more oil to this side of the pan to avoid sticking). Scramble eggs. Once eggs are fully cooked, mix them in with the veggies.
Turn heat back to med-high and add cooked rice, cooked chicken, green onions, coconut aminos, and toasted sesame oil. Mix everything together and continue cooking, stirring frequently, to allow rice to cook around the edges and for chicken to heat back up (about 3-5 minutes).
Taste and add more coconut aminos and/or salt if desired. Serve immediately and enjoy!