Heat 1/2 Tbsp of the sesame oil and 1/2 Tbsp of the avocado oil in a large frying pan on medium/high heat. Add in the zucchini, pepper and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
Heat the remaining 1 tsp of Avocado oil on medium heat. Add in the chicken and sautee until golden brown and no longer pink inside, about 5-7 minutes.
While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monkfruit, ginger and sriracha in a small bowl.
Once the chicken is cooked, add the veggies back into the pan with the chicken, along with the coconut amino mixture. Boil 30 seconds, stirring constantly.
Add in the Bok choy leaves, bean sprouts and Thai basil and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
Serve over rice of choice, garnished with sesame seeds and DEVOUR!