Thinly slice carrots, bell pepper, cucumber, red onion, and mint and add to a bowl.

Add toasted sesame oil and rice vinegar.

Toss and place in fridge.

Thinly slice your chicken breast and cook on a medium heated pan with some avocado oil.

Once cooked, set aside.

While the pan is still warm add a little more avocado oil and shallots and cook for a few minutes.

Add garlic and ginger and cook until fragrant.

Add PB, almond milk, and chicken broth and whisk until combined.

Add soy sauce, honey and lime juice and mix well.

Add the chicken back in, stir, add red pepper flakes, and stir again.

Assemble bowls & enjoy!