Dice the chicken breast into half-inch bite-sized pieces and season evenly with sea salt and black pepper.
Heat half of the avocado oil in a large wok or cast-iron skillet over medium-high heat until shimmering.
Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden-brown and cooked through, then remove and set aside.
Wipe the pan clean, add the remaining avocado oil, and sauté the diced carrots for 3 minutes until they begin to soften.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aromatics are fragrant.
Add the cooked jasmine rice and frozen peas to the skillet, using a spatula to break up any rice clumps and tossing to combine with the vegetables.
Push the rice 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 it quickly with your spatula until it is just set.
Fold the scrambled egg into the rice mixture and return the cooked chicken to the pan.
Drizzle the tamari and toasted sesame oil over the stir-fry, tossing everything together for 1-2 minutes until heated through.
Remove from heat and garnish with thinly sliced green onions before serving immediately.