Pat the chicken breast dry with a paper towel and cut into bite-sized 1-inch cubes, then season evenly with sea salt and black pepper.
In a small glass jar or bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.
Heat the sesame oil in a large cast-iron skillet or wok over medium-high heat until shimmering but not smoking.
Add the chicken to the skillet in a single layer and sear for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken from the pan and transfer to a plate; immediately add the broccoli, bell peppers, and snap peas to the same hot skillet.
Stir-fry the vegetables for 4-5 minutes, adding a tablespoon of water if needed to steam, until they are tender-crisp and bright in color.
Return the chicken to the skillet and pour the prepared ginger-teriyaki sauce over the mixture.
Toss everything constantly for 1-2 minutes until the sauce reduces slightly and creates a glossy glaze over the chicken and vegetables.
Transfer to a bowl and garnish with toasted sesame seeds before serving.