Put rice, water, and coconut milk in a medium pot on stove and cook according to directions. Or put in instant pot on high pressure with valve celled and cook for 20 minutes and quick release when done.

While rice is cooking wash and zest lemons and juice lemons. Put zest, lemon juice, ¾ cup water, maple syrup and salt into a bowl and combine set aside.

Chop up chicken and all the veggies.

In a medium frying pan heat up 1 Tbsp avocado oil for about 1 minute on medium heat. Add chicken and cook for about 3 minutes stirring in between till almost done. Add in sauce ingredients in container and combine. Bring to a light boil. In a small container add tapioca and warm water and stir. Add too chicken and simmer till sauce starts to thicken about 5 minutes.

In small/medium frying pan add 1 tsp avocado oil heat on medium low heat for 1 minute. Add carrots and cook for about 2 minutes, add zucchini and Bok choy, ¼ tsp garlic powder, pinch salt, ¼ tsp black pepper combine and cook for about 3 minutes till done.