Dice the chicken breast into uniform 1/2-inch cubes and season 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 pan and sear for 4 to 5 minutes, tossing occasionally, until golden brown and fully cooked through.
Remove the cooked chicken from the skillet and set it aside on a clean plate.
In the same skillet, add the diced carrots and white onion, sautéing for about 3 minutes until the onions are translucent and the carrots are slightly tender.
Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until the mixture becomes highly fragrant.
Push the vegetable mixture to the outer edges of the skillet to create an opening in the center.
Crack the egg into the center of the pan and scramble it quickly with a spatula until it is just set.
Add the cooked jasmine rice, frozen peas, and the prepared chicken back into the skillet.
Drizzle the tamari and toasted sesame oil over the rice and protein mixture.
Turn the heat to high and stir-fry everything together for 2 to 3 minutes, allowing the rice to pick up a light golden color and crisp texture.
Remove the pan from the heat and garnish the dish with thinly sliced green onions before serving immediately.