Stir the arrowroot into the aminos, then add the honey, ginger, and garlic.
Marinate the chicken in the sauce for at least 30 minutes in the fridge.
Heat the oil in a large skillet or wok over medium heat. Cook the chicken (keep the marinade set aside) until cooked through, about 5-10 minutes depending on how thick your slices are.
Add the veggies and marinade and bring to a boil. Cook until the veggies are tender, about 10 minutes, then stir in the cauliflower rice and serve.