Cut chicken into bite size pieces.

Season chicken with salt & pepper and coat with arrowroot flour.

In a bowl mix Thai chili peppers, coconut aminos, lime juice, date paste, almond butter, sesame oil and fish sauce together with a pinch of salt and black pepper.

Pre-heat skillet over medium-high heat with avocado oil.

Add chicken and brown on all sides. (No need to be cooked completely through.)

Remove chicken and set aside.

Lower heat to medium add onions, garlic, and salt. Saute until onions become translucent.

Once onions are translucent, turn heat back up to medium-high add green beans.

Saute green beans for about 5 minutes.

Add chicken and sauce to the skillet.

Cook until sauce thickens, green beans are tender and chicken is cooked through.