Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.

Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.

Add peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.

Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.

Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.

Add remaining 1 Tbsp. oil; heat, over medium-high heat.

Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.

Make a well in the middle of the cauliflower mixture. Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.

Mix eggs into cauliflower mixture. Add chicken, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.

Divide evenly into eight serving bowls; garnish evenly with green onion.