Bring a medium saucepan of water to a boil.

In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, gochujang, garlic, ginger, chicken broth, and tapioca flour. Set aside.

Once the water has reached a boil, remove from heat and add the glass noodles. Let soak 8 minutes until pliable, stirring occasionally to make sure they don’t stick.

Heat the oil in a large skillet set over medium-high heat. Add the ground chicken and salt cook, breaking it up, until browned and cooked through, about 5 minutes.

Add the bell pepper, scallion whites, and red pepper flakes. Cook, stirring, for 2 to 3 minutes until fragrant and slightly softened.

Whisk the sauce once more to make sure it’s evenly combined, then pour into the skillet with the chicken and veggies. Bring to a gentle simmer, stirring, until the chicken is well coated and the sauce has thickened slightly, about 3 minutes.

Fold in sesame seeds and scallion greens. Taste and add more salt, if desired.