Prepare marinade. Mix sesame oil, coconut aminos, orange juice, and salt. Set aside.

Chop chicken into large chunks and add to a zip-lock plastic bag. Pour half the marinade into the bag, seal, and toss to coat thoroughly. Allow chicken to marinate for at least 15 minutes, or up to 4 hours. 

Using a spoon, peel ginger. Mince ginger and garlic. Set aside.

Preheat a large skillet to medium-high heat, add coconut oil. Pour all the bag contents into the pan and sauté for 10-15 minutes, or until all chicken is cooked thoroughly.

While the chicken is cooking, remove the stem and string from each pea pod. Set aside.

Using tongs, remove the chicken and place in a container with a lid to keep warm. Leave any remaining marinade in the pan.

Add ginger, garlic, and snap peas to the same pan, along with the remaining marinade. Saute for 3 minutes to crisp tender. Add spinach and toss gently for about 30 seconds. Remove from heat.

Plate the vegetables and top with chicken. Garnish with sesame seeds.