Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the chicken breast pieces and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

In the same wok or frying pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.

Add the mixed greens, sliced red bell pepper, and sliced cucumber to the wok or frying pan. Cook until the vegetables are slightly wilted, about 2-3 minutes.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Pour the dressing over the vegetables and toss to combine.

Add the cooked chicken breast pieces to the wok or frying pan and toss to combine with the vegetables and dressing.

Season with salt and pepper to taste.

Serve immediately or refrigerate for up to three days and reheat before serving.

Garnish with chopped fresh cilantro and enjoy!