Diced the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the diced white onion, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.
Stir in the frozen peas and carrots, cooking for another 3 minutes until the vegetables are vibrant and tender.
Add the cooked brown rice and toasted sesame oil to the skillet, pressing the rice down with a spatula to let it crisp slightly for 2 minutes.
Push the rice and vegetable mixture to the outer edges of the pan to create a well in the center.
Crack the egg into the center of the pan and scramble quickly until just set, then fold it into the rice mixture.
Return the cooked chicken to the skillet and drizzle the tamari over the entire mixture, tossing well to combine and heat through.
Remove from heat and garnish with thinly sliced green onions before serving warm.