In large skillet add sesame oil, white onion, minced garlic and grated ginger. On medium heat saute until fragrant and golden brown.
Once golden brown, add chicken thighs and cook on medium- high heat until golden brown. Stir occasionally.
While chicken is cooking, combine orange juice, coconut aminos, tomato paste, rice wine vinegar, fish sauce, red pepper flakes, and (OPTIONAL) honey to small bowl. Whisk until well combined.
Once chicken has begun to brown add snow peas, chopped carrots, and chopped zucchini to skillet. Cook vegetables for 2-3 minutes, making sure not to overcook. (unless desired)
After 2-3 minutes, add sauce mixture to pan and lower heat to a simmer for an additional 2-3 minutes or until sauce is heated thoroughly and well incorporated.
Serve over a bed Cauliflower rice and ENJOY! :)