In a mixing bowl, combine cornstarch, garlic powder, salt, and pepper. Toss the cubed boneless, skinless chicken breasts in the mixture until they are thoroughly coated. Set aside while you prepare the rest of the ingredients.

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully add the coated chicken pieces. Fry for 5-8 minutes on each side until they turn golden brown and reach an internal temperature of 165°F (75°C). Transfer to a paper towel-lined plate to drain excess oil.

In a separate bowl, whisk together honey, tomato paste, tamari or soy sauce, sesame oil, ground ginger, and a pinch of salt. Reserve 1/4 cup for drizzling later.

Return the drained chicken to the skillet over low heat. Pour the honey sesame sauce over and toss gently until fully coated. Simmer for 2-3 minutes.

In the same skillet, add another tablespoon of avocado oil and increase heat to medium. Add snow peas and Brussels sprouts, cooking for 10-15 minutes until tender but slightly crunchy. Mix in shredded carrots, seasoning with salt and pepper, cooking for 3-4 minutes until softened.

Cook jasmine rice according to package instructions, typically about 15 minutes. Fluff with a fork, stir in lime juice, and set aside to cool.

Divide the rice among meal prep containers as the base. Layer sautéed vegetables on top, followed by glazed chicken. Drizzle with reserved sauce and sprinkle with chopped green onions.