• Cook 12 ounces yakisoba noodles just until tender. Drain and toss lightly with a few drops of sesame oil to prevent sticking. Set aside.

Stir-fry the vegetables:

• In a large pan, add 1/2 tablespoon avocado oil. Cook the 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 1 large sweet onion (sliced), 1½ cups shredded green cabbage, and 1 cup julienned carrots, stirring often, for 5-6 minutes. Vegetables should stay crisp-tender and vibrant. Set aside.
  

Prep and cook the chicken:

• Toss 1/2 pound boneless skinless chicken breast (sliced) and 1/2 pound boneless skinless chicken thighs (sliced) with 1 tablespoon low-sodium soy sauce, ½ teaspoon ground ginger, ½ teaspoon garlic powder, and ¼ teaspoon ground black pepper.
  
• Sprinkle 2 tablespoons cornstarch evenly and coat thoroughly.
• Heat the 1/2 tablespoon avocado oil in the pan over medium-high heat. Add chicken in a single layer (do not overcrowd). Cook for 5-6 minutes until golden and just cooked through.
  

Make the sauce and finish the dish:

• While the chicken is cooking, whisk 3 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, the remaining 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 tablespoons chicken broth or filtered water, ½ teaspoon ginger powder, and 1 teaspoon garlic powder or 2 garlic cloves. Pour the sauce over the chicken and simmer for a couple of minutes.
  
• Return the veggies and add the cooked noodles to the pan together with the yakisoba chicken. Stir well to combine, then serve garnished with sesame seeds, green onions (optional).