Start by boiling a large pot of water and cooking the flat rice noodles according to the package instructions, usually around 6-8 minutes, until they are tender yet firm to the bite (al dente). Drain the noodles once cooked, rinse them under cold water to stop the cooking process, and set them aside.

In a large skillet or wok, heat 1 tablespoon of toasted sesame oil and 1 tablespoon of coconut oil over medium-high heat. Once the oils shimmer, add the diced onion and sauté for about 2-3 minutes until translucent and fragrant.

Add the thinly sliced boneless skinless chicken breast to the skillet. Cook for 5-6 minutes, stirring often, until the chicken is no longer pink and has a slight golden color.

Stir in 2 cloves of minced garlic and 1 teaspoon of ground ginger. Cook these aromatics for about 30 seconds, stirring continuously until they're fragrant.

Add the thinly sliced green cabbage and shredded carrots. Pour in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of fish sauce, and the juice of 1 lime. Cover and let it simmer for about 2-3 minutes.

Add the drained rice noodles to the skillet, tossing everything together gently. Drizzle in 1-2 tablespoons of honey or agave syrup, and carefully fold the mixture for about 1 minute over medium heat.

Push the noodle mixture to one side of the skillet and crack in a large egg, scrambling it for about a minute until it's fully cooked and combined.

Remove from heat and garnish with sliced green onions and a sprinkle of chopped roasted peanuts. Serve immediately with lime wedges and sriracha.