Cook the brown rice according to the package directions. (This generally takes about 45 minutes, so plan accordingly.)
Heat the coconut oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering, add the vegetables and garlic. Cook for 4-5 minutes until the zucchini and carrots are tender and the onion is translucent.
Push the veggies to one side of the pan. Crack the egg into the empty space and scramble with a spatula until just set. (This should take about a minute.) Fold the scrambled eggs into the veggies.
Add the rice, soy sauce, rice vinegar, and sesame oil to the pan, stirring to combine. (If you like spice, feel free to add some Sriracha at this point.) Cook for 1 minute. Cover and keep warm over very low heat until ready to serve.
Moving on to the chicken! Heat a large nonstick skillet or wok over medium-high heat. When hot, add the coconut oil and swirl to coat the bottom of the pan. Add the garlic, and cook, stirring constantly for 30 seconds until fragrant. Add the chicken, stirring to coat it with the garlic, then let it cook for 2-3 minutes, undisturbed, until lightly browned on the bottom. Give the chicken a good stir, and cook for another 2 minutes or so until cooked through. Add the lemon juice, soy sauce and honey and cook for 1 minute (it will bubble vigorously—that’s a good thing). Remove from the heat immediately.
Divide the rice among for bowls or plates and serve topped with chicken. Make sure to drizzle any extra pan juices over the chicken and rice. Serve warm.