Instructions: 1. Cook the white rice according to package instructions and set aside. 2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Set aside. 3. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 5-7 minutes or until browned and cooked through. 4. Remove the chicken from the skillet and set aside. 5. In the same skillet, add the sliced tortillas and cook for 1-2 minutes or until crispy. Remove from the skillet and set aside. 6. Add the shredded carrots to the skillet and cook for 2-3 minutes or until slightly softened. 7. Add the cooked chicken back to the skillet and pour the soy sauce mixture over the top. Stir to combine and cook for an additional 2-3 minutes or until heated through. 8. To assemble the rice bowls, divide the cooked white rice between two bowls. Top with the chicken and vegetable mixture. Garnish with the crispy tortilla strips. 9. Serve and enjoy your Korean Chicken and Vegetable Rice Bowl with less than 300 calories per serve, 30 gms of protein, and 5 gms of fats per serve.