In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of boneless, skinless chicken breasts, seasoning with salt and black pepper. Stir-fry for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside, allowing residual heat to keep it warm.

In the same skillet, add another tablespoon of olive oil and let it heat for about 30 seconds. Toss in 4 minced garlic cloves, sautéing for about 1 minute until fragrant but not browned.

Introduce 1 sliced red bell pepper and 1 cup of julienned carrots into the skillet, stirring them together with the garlic. Sauté the mixture for about 3-4 minutes until the vegetables are tender yet still vibrant in color.

While the vegetables are cooking, whisk together in a bowl 1/4 cup of low-sodium soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1/2 teaspoon of red pepper flakes. Set this sauce aside.

Return the cooked chicken to the skillet, pouring the prepared sauce over the chicken and vegetables. Toss everything together and continue cooking for about 2-3 minutes until the sauce thickens slightly.

In a separate large pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes.

Carefully transfer the sautéed zucchini noodles to the skillet with the chicken and vegetable mixture. Toss all ingredients together until completely combined.

To finish, sprinkle 2 tablespoons of chopped green onions and 1 tablespoon of sesame seeds over the stir-fry. Serve immediately.