Heat 1 Tbsp of the coconut oil up in a large pan on medium high heat.
Add in the cubed chicken and ginger and cook, stirring frequently, until the chicken is golden brown and no longer pink inside, about 5-10 minutes.
While the chicken cooks, place the cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like.
Heat up the remaining 1/2 Tbsp of coconut oil a medium pan on medium heat and cook the cauliflower, stirring occasionally, until golden brown.
Once the chicken is done, divide it between 2 storage containers. Place the snow peas into the hot pan, using the residual oils to cook the peas until lightly browned, about 2-3 minutes. Divide between the 2 containers.
Place the cooked cauliflower rice into a bowl and mix with the cilantro, mint and a pinch of salt. Divide between the 2 containers. Then, divide the coleslaw mix and water chestnuts between the 2 containers. Top with a bit of green onion and sesame seeds and cover and store in the refrigerator for up to 5 days.
In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy. Divide between 2 small containers and store at room temperature.*
*Store the sauce at room temperature, and separate from the bowls, otherwise the coconut oil hardens in the refrigerator.