In a medium bowl, whisk together half of the soy sauce (1 1/2 tablespoons), half of the vinegar (1 1/2 tablespoons), and the coconut palm sugar (or honey) until the sugar dissolves.
Add the cubed chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for 30 minutes.
Heat the olive oil in a skillet over medium-low heat. Add the minced garlic and chopped ginger and cook for about 30 seconds, until fragrant and the garlic is just golden; do not burn.
Add the marinated chicken and any accumulated juices to the skillet and cook, stirring occasionally, for about 3 minutes.
Add the red bell pepper strips, the remaining soy sauce (1 1/2 tablespoons), the remaining vinegar (1 1/2 tablespoons), and the freshly ground black pepper. Stir to combine.
Increase heat slightly if needed and continue cooking for about 10 minutes, stirring occasionally, until the peppers are softened and the chicken is cooked through (no pink inside).
Serve the chicken hot over or alongside brown rice or quinoa.
