Prep the chicken by dicing it into small, uniform bite-sized pieces and seasoning with sea salt and black pepper.
Finely dice the white onion and carrots so they cook quickly and evenly in the skillet.
Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.
Add the diced chicken to the skillet and sauté until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the remaining sesame oil along with the diced onion, carrots, and frozen peas, cooking until the vegetables are tender-crisp.
Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.
Push the vegetables to the side of the pan, crack the egg into the open space, and scramble it until just set before mixing it into the vegetables.
Add the cooked brown rice and the cooked chicken back into the skillet, tossing everything together.
Pour the tamari over the mixture and stir-fry for another 2 minutes until the rice is heated through and slightly crispy.
Garnish with thinly sliced green onions before serving warm.