Heat the pan by adding 1 tablespoon of olive oil in a large pan or wok over medium-high heat until the oil shimmers.

Cook the sliced boneless, skinless chicken breasts in the hot oil, seasoning with salt and pepper, for 5–7 minutes until golden brown and cooked through. Remove and set aside.

Sauté minced garlic in the same pan for about 1 minute until fragrant, adding another tablespoon of olive oil if needed.

Add diced red bell pepper and julienned carrots to the pan, stir-frying for 3–4 minutes until softened but still crisp.

In a separate bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes. Pour the sauce into the pan with chicken and vegetables, simmering for an additional 2–3 minutes.

Sauté the spiralized zucchini noodles in the remaining oil for around 2 minutes until tender yet firm.

Combine sautéed zucchini noodles with the chicken and vegetables, tossing gently to ensure noodles soak up the sauce.

Garnish with chopped green onions and sesame seeds; serve immediately.