Wash and chop the broccoli and cauliflower into evenly sized florets. Cut the chicken into bite-sized pieces and pat dry with a paper towel.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.

Add the remaining tablespoon of oil to the same skillet. Add garlic and sauté for about 30 seconds until fragrant. Add broccoli and cauliflower and cook for 5–6 minutes, stirring frequently, until tender but still slightly crisp.

Return the cooked chicken to the skillet. Add coconut aminos and red pepper flakes if using. Stir well and cook for another 2–3 minutes so everything is evenly coated and heated through.

Remove from heat and finish with a squeeze of fresh lemon juice if desired. Serve warm.