Thai Chicken Peanut Pasta

Bring a large pot of water to a boil. Cook pasta according to package directions to al dente.
To a large skillet over medium-high heat, add ½ tbsp avocado oil. Add the diced chicken breast, coconut aminos, sea salt, pepper, and garlic granules. Saute for 8-10 minutes, stirring every couple of minutes, until fully cooked. Remove the cooked chicken and set aside.
Add the remaining ½ tbsp avocado oil into the hot skillet. Saute the sliced bell peppers and onion. Cook for 5-7 minutes until soft. Add a pinch of sea salt while they cook. Once soft, stir in the diced cooked chicken and chopped spinach.
Make your peanut sauce while the veggies are cooking by blending all the peanut sauce ingredients together in a blender, or simply whisking it all together until smooth.
Once the pasta is done cooking, reserve ½ cup of pasta water. Drain the remaining liquid from the pasta, and add it to the pan with the veggies and chicken over medium heat. Pour peanut sauce and pasta water over the pasta. Toss to coat and serve with minced green onions, fresh cilantro, crushed peanuts, and a lime wedge if you'd like!