Prepare rice noodles by boiling water in a large pot, add flat rice noodles, and cook according to package instructions for 5-7 minutes. Drain and rinse with cold water.

In a large skillet or wok, heat sesame oil and coconut oil over medium heat. Add diced onion and sauté for 3-4 minutes until soft.

Add sliced chicken to the skillet, cooking for 5-7 minutes until no longer pink and slightly golden.

Reduce heat and add minced garlic and ground ginger, sautéing for 1-2 minutes until fragrant.

Incorporate sliced cabbage and shredded carrots, stir-frying for about 3 minutes until cabbage is wilted but still crunchy.

Whisk together soy sauce, fish sauce, lime juice, and honey in a small bowl, then pour into the skillet, stirring to coat everything evenly.

Fold in pre-cooked rice noodles, tossing gently for 2-3 minutes until well coated in sauce.

Push noodles to one side and scramble the egg in the empty space for about 1 minute before mixing it into the noodles.

Remove from heat, garnish with green onions and peanuts, and serve immediately.