Begin by cutting the boneless, skinless chicken breasts into 1-inch cubes, ensuring uniformity for even cooking. While you prep the chicken, cook the white rice and green beans according to the package instructions.

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat for about 1 minute until it shimmers.

Add the cubed chicken to the hot skillet in a single layer and sauté for approximately 10-12 minutes until golden brown and reaching an internal temperature of 165°F.

While the chicken cooks, whisk together the sauce ingredients in a mixing bowl until fully incorporated.

Once the chicken is beautifully browned, carefully remove it from the skillet and set it aside on a plate.

Pour the prepared sauce mixture into the same hot pan, stirring gently to deglaze it, and cook on medium-high heat for 3-5 minutes until bubbling and slightly thickened.

Return the sautéed chicken to the skillet and toss it in the bubbling sauce to coat thoroughly for an additional 2-3 minutes.

Serve your sesame chicken over a bed of cooked white rice and alongside the steamed green beans, garnishing with sesame seeds and lime juice.