1. Aromatics: 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. Peas and Carrots: 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. Chicken: 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. Finish & Serve: 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!