Fill a small saucepan halfway with water and bring to a boil. Drain the shirataki noodles then add to the water. Let boil 2 minutes and drain again. Place half of the noodles in the center of the serving bowl (or all if you’re hungry because they have no calories!). Cover loosely with foil to keep warm.

Add 1 tsp olive oil and ½ tsp sesame oil to a small skillet over medium-high heat. Once heated, add the snow peas and sauté 1–2 minutes until bright green. Place snow peas in a small pile on the side of the bowl. Add the uncooked red cabbage next to the snow peas, recovering with foil as you go.

In the same small skillet, sauté carrot matchsticks, adding a bit more olive oil if needed. When cooked through but still crunchy, add next to the red cabbage in the bowl. Place the sliced avocado next to the carrots.

Now add the honey, soy sauce, tomato paste and remaining ½ tsp sesame oil to the skillet along with the ginger and garlic. The sauce will thicken quickly. Turn the heat to low and add grilled chicken to the sauce, turning often to reheat slowly and avoid drying out the chicken.

When heated, slice the chicken and add to the bowl next to the avocado. Then add the radish matchsticks and sprinkle with sesame seeds. Add rice wine vinegar to the sauce and stir to combine. Drizzle sauce over bowl and garnish with sliced green onions.