In a small bowl, mix the soy sauce, chipotle sauce, honey, juice of half a lime, and minced garlic cloves. Set aside.
Cut the chicken breast into bite-sized pieces.
Heat the avocado oil in a large skillet over medium/high heat.
Brown the chicken on both sides (about 1 minute per side). Cook the chicken in batches if necessary, making sure not to overcrowd the pan.
After the chicken is done cooking, reduce the heat to medium. Return all the chicken to the pan if you cooked in batches.
Pour the prepared sauce into the pan and cook for 5-7 minutes, stirring occasionally until the chicken is done.
In a small bowl, mix all the ingredients for the tahini sauce except the water.
Add the water to the sauce one tablespoon at a time until you reach the desired consistency.
Divide the chicken and the remaining ingredients among 4 bowls and drizzle with tahini sauce before serving.
