In a large skillet or wok over medium-high heat, heat 1 tablespoon of olive oil.

Add the chicken pieces in a single layer, season with salt and pepper, and cook for 4–5 minutes, stirring occasionally, until lightly browned and fully cooked. Remove from skillet and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil and toss in the sliced bell peppers and sugar snap peas. Stir fry for about 4–5 minutes until vegetables are crisp-tender.

While the veggies cook, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, minced garlic, crushed red pepper flakes, and black pepper in a small bowl.

Return the cooked chicken to the skillet with the veggies. Pour the sauce over everything and stir well to coat.

Let the sauce simmer for a few minutes until slightly thickened and everything is nicely coated.

Serve immediately over cooked white rice or cauliflower rice, and top with extra sliced green onions if desired.