1. Heat coconut oil in a large nonstick skillet over medium heat. Once melted, add Zinger Seasoning, salt, and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until fragrant. Reduce heat or add a splash of water if it starts to burn.

2. Pour in the coconut milk, increase heat to medium-high, and whisk until fully combined. Add peas and carrots and honey. Stir and let cook for about 5 minutes, until veggies are tender and sauce thickens slightly.

3. Stir in the shredded chicken, gently mixing to coat in the sauce without breaking it down too much. Cook for another 1-2 minutes, until heated through.

4. Remove from heat and, if desired, mix in lime juice and cilantro. Adjust seasoning if needed. Serve over cooked basmati rice, garnished with extra lime wedges.

Serving suggestions: We love this dish over cooked rice. Here's the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)

1. Fill a large pot with water and bring it to a boil.

2. Add salt and the uncooked basmati rice.

3. Cook for 6 minutes, then drain and fluff with a fork.

4. Enjoy perfectly cooked rice every time!