Cut the onion into into a larger dice. Slice the red pepper into bite sized pieces. Put both in a bowl to the side.
In a small bowl, mix your sauce. Add 4 tbsp coconut aminos, with 2 tbsp sriracha and 2 tbsp maple syrup or honey. Stir and set aside.
Put olive oil in a large sauté pan (about 1/2 inch deep, making sure it coats the bottom of the pan). Heat to medium high. While the oil heats, cut your chicken into thin, bite sized strips. In a large bowl, add 1 tbsp of the coconut aminos. Add your sliced chicken, and toss in some salt and pepper as well as the cornstarch. Mix together with your hands until chicken is well-coated.
Once oil is hot, place your dredged chicken in the pan and let cook until golden brown on one side (about 3 minutes). Flip and let cook another 3ish minutes until the other side is golden brown. Once cooked, remove chicken from pan and set aside.
Add the chopped red pepper and yellow onion to the pan and sauté for another 3-4 minutes. Then add the garlic and sauté for one more minute.
Add the chicken back to the pan, and then add in the sauce as well. Stir on high heat until thickened and chicken is coated after about 2-3 minutes.
Garnish with sesame seeds and green onion, and serve with rice.