Season chicken tenders with salt and pepper and add 2 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.

Pour coconut aminos over each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.

Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.

Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Add all of the ingredients to a bowl and mix together with a spoon until combined.