Start by cutting boneless skinless chicken breast into bite-sized pieces. Season the chicken with salt, pepper, and a coat of tapioca starch, then set aside.

In a small bowl, whisk together the honey, pineapple juice, sriracha, tamari, rice vinegar, and sesame oil. Set aside a small portion of this sauce for drizzling later.

Heat the avocado oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 7-9 minutes, stirring occasionally, until golden brown and fully cooked.

Once the chicken is cooked, reduce the heat to medium and pour the teriyaki sauce over the chicken. Toss to coat and let it simmer for 1-2 minutes.

Add the remaining tablespoon of oil, bell peppers, and sugar snap peas to the skillet. Sauté for about 5-7 minutes until tender, adding pineapple chunks in the last minute.

Combine the chicken back in with the vegetables and heat for an additional 2-3 minutes until everything is coated and warmed through.

Serve the chicken and vegetable mixture over bowls of cooked rice. Garnish with green onions and sesame seeds.