Cut the scallions, separating the white scallions from the green slices. Slice the sweet pepper into small wedges. Cut the olives in half. Slice each breast lengthwise once in the center, then slice the meat into thin 3/8 inch (1cm) slices. The meat will be seared but still uncooked in the center.

Either clean out that wok / skillet or use a new one. Add the other half of the ghee, the white onion slices and the pepper wedges. Sauté on medium-high for about 2 minutes. . Add the stock, salsa verde and coconut milk and continue to cook and stir until the sauce thickens (about another minute or two).

In a clean pan (we use a wok) add the rest of the ghee or cooking oil and bring the pan up to medium-heat. Add the white slices of scallion, the peppers, radish and squash slices. Sauté for 2-3 minutes. Then add the stock, salsa and coconut milk. Stir thoroughly then add the sliced chicken. Cover and cook on medium-low for another 2-3 minutes.

Serve over cauliflower-mash or faux-rice. Place avocado wedges around the plate in a decorative fashion and garnish with the green scallion slices.