Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, add the chicken to the pan and sprinkle with salt and pepper. Allow chicken to cook for 6-7 minutes, stirring as needed to cook all sides of the chicken. Transfer chicken to a clean bowl and set aside.
Return the pot back to medium-high heat. Add the remaining tablespoon of olive oil and chopped onion to the pot. Mix well to combine. Sauté for 4-5 minutes, or until onions start to soften and turn translucent. Stir in the carrots, cabbage, soy sauce, and broccolini. Mix well and allow to cook for 3-4 minutes, stirring often.
Add the garlic and ginger to one corner of the pot and mix to combine with the onions and soy sauce before mixing to combine with the remaining vegetables.
Return the chicken to the pot and stir to combine.
Add the lime juice, fish sauce (not shown in the video), water chestnuts, honey, and Sriracha. Mix thoroughly to combine. Continue to cooking for 4-6 minutes, stirring often, or until vegetables are tender and chicken is heated through.
Season with salt and pepper, to taste. Enjoy!
For gluten-free option substitute the soy sauce with tamari.
To make this whole30 and paleo approved, omit the honey.