In a small bowl, combine raw honey, low sodium soy sauce, minced garlic, sweet chili sauce, lemon juice, and minced ginger. Whisk until well blended.

In a large skillet, heat sesame or avocado oil over medium heat until shimmer.

Add shrimp to the skillet in a single layer, sprinkle with red pepper flakes, and cook for 1-2 minutes on each side until pink and opaque.

Pour the prepared sauce over the cooked shrimp, reduce heat to low, and simmer for 3-4 minutes until sauce thickens.

Prepare rice or grain according to package instructions, and sauté julienned carrots or desired veggies until tender-crisp.

In serving bowls, layer cooked rice or grain, sautéed vegetables, and shrimp with sauce on top.

Garnish with chopped green onions and an extra pinch of red pepper flakes if desired. Serve warm.