Slice the chicken breast into small, bite-sized pieces and season them evenly with the sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.
Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then transfer the chicken to a plate.
In the same skillet, add the minced garlic, grated ginger, and the white parts of the sliced green onions, stirring for 1 minute until aromatic.
Toss in the frozen peas and carrots and cook for 2-3 minutes until they are tender and any excess moisture has evaporated.
Push the vegetable mixture to the edges of the pan and crack the egg into the center, scrambling it quickly until it is fully set.
Add the chilled cooked jasmine rice and the cooked chicken back into the skillet, using a spatula to break up any large clumps of rice.
Drizzle the coconut aminos over the rice and toss everything together continuously for 3 minutes until the rice is slightly toasted and hot.
Remove the pan from the heat, stir in the toasted sesame oil, and garnish with the reserved green parts of the onions before serving.