Heat the olive oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken, season with salt and black pepper, and stir-fry for 5-7 minutes until golden brown. Set aside.

In the same pan, add another tablespoon of olive oil, add minced garlic, and sauté for about 1 minute until fragrant.

Add the sliced red bell pepper and julienned carrots to the pan. Stir-fry for 3-4 minutes until slightly softened yet still crisp.

In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Pour into the pan with vegetables.

Return the cooked chicken to the pan, stir to coat in the sauce, and cook for an additional 2-3 minutes until sauce thickens.

In a separate pan, heat the remaining olive oil and toss in zucchini noodles. Sauté for about 2 minutes until tender but firm.

Combine the sautéed zucchini noodles with the chicken and vegetable mixture in the skillet, tossing to combine thoroughly.

Garnish with chopped green onions and sesame seeds before serving.