In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add thinly sliced boneless, skinless chicken breasts seasoned with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is golden brown and cooked through. Once done, transfer the chicken to a plate and cover it to keep warm.

In the same pan, add another tablespoon of olive oil and reduce the heat to medium. Add minced garlic and sauté for about 1 minute until fragrant and golden. Be careful not to burn it.

Introduce sliced red bell pepper and julienned carrots to the pan, stirring them into the garlic. Stir-fry for about 3-4 minutes until the vegetables are slightly softened but still crisp.

In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes until the honey is dissolved. Pour this sauce over the sautéed vegetables.

Return the cooked chicken to the pan, mixing it with the vegetables and sauce. Stir everything together for about 2-3 minutes, cooking until the sauce slightly thickens.

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add spiralized zucchini and sauté for about 2 minutes until tender but still al dente.

Combine the zucchini noodles with the chicken and vegetable mixture. Toss everything gently to ensure the olive oil and sauce coat the zucchini noodles.

Garnish your Garlic Chicken Zucchini Noodles Stir Fry with a sprinkle of chopped green onions and sesame seeds. Serve immediately.