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1. Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chicken and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and let rest for 6 minutes before slicing.
2. Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes; transfer to a bowl.
3. Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5 minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas.
4. Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let the cauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with sliced chicken and eggs.