Step 1

Preheat the oven to 400°F.

Step 2

Peel and mince garlic; combine with chili garlic sauce, soy sauce, honey, and sesame oil in a small bowl; whisk to combine.

Step 3

Place chicken in a baking dish, making sure to unroll the thigh pieces and lay them flat. Drizzle with half the marinade and place in the oven. Reserve the remaining, untouched marinade for later. Bake chicken until cooked through and golden, 20 minutes, flipping once halfway through.

Step 4

While chicken is cooking, wash and dry the fresh produce.

Step 5

Preheat a large skillet over medium-high heat.

Step 6

Peel and thinly slice onions into half rings.

Step 7

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Step 8

Add onions to the skillet and stir-fry until tender, 2-3 minutes.

Step 9

Peel and grate or julienne the carrots.

Step 10

Add peas and carrots to the skillet with the onions and stir-fry, 2-3 minutes more.

Step 11

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.

Step 12

Add cabbage and remaining marinade to skillet and stir-fry until cabbage is just wilted, 1-2 minutes.

Step 13

To serve, divide stir-fried vegetables between plates; top with chicken and sesame seeds. Enjoy!