In 12-inch skillet on medium, cook garlic, chiles and ginger in vegetable oil 3 minutes or until garlic is golden, stirring. Add chicken breasts and 1/4 teaspoon each salt and pepper. Cook 4 minutes. In small bowl, whisk miso and water until smooth; add to skillet along with green onions. Cook 3 minutes or until chicken is cooked through, stirring occasionally. Serve with cooked riced cauliflower.