Add the chili sauce to the apricot jam. Stir to combine and set aside.
Toss the chicken pieces in the cornstarch and season with salt and pepper to taste.
Heat the avocado oil in a skillet over medium-high heat until it shimmers. Add the chicken and brown on all sides.
Add the sliced bell pepper and matchstick carrots. Cook another two to three minutes.
Reduce the heat and add the apricot jam mixture. Simmer until the chicken is cooked through and the sauce has thickened. Watch carefully to avoid burning.
Portion your prepared grain of choice, followed by the chicken mixture between two to three meal prep containers. Refrigerate until ready to heat and enjoy.