In a large skillet, add 3/4 Tbsp of olive oil and set to medium heat. Add the chicken and cook, stirring occasionally, until no longer pink. then sprinkle with 2 tsp of garam masala, 1/2 tsp salt, and 1/4 tsp pepper. Toss around to evenly coat, then set aside on a plate.

Add the remaining oil to the same skillet. Sauté the onion and carrots until they begin to soften. Stir the minced garlic, peas, and cauliflower rice. Cook, stirring frequently, until frozen peas and cauliflower rice are tender.

Move cauliflower rice to one side of the pan to make room to scramble the eggs (it's oaky if they mix some, the eggs just cook quicker when they have a small corner of the pan to themselves). Add the egg and egg whites and cook until scrambled. Then remove from heat.

Add the chicken back into the skillet and season with coconut aminos and remaining 2 tsp of garam masala, 1/2 tsp of salt and 1/4 tsp of pepper. Stir well to combine. Taste and add any additional salt or seasoning as needed.

Garnish with green onions and sesame seeds, if desired, and enjoy!