Add the coconut milk, peanut butter, aminos, honey, rice wine vinegar, ginger, garlic, and chicken to a slow cooker. Mix well. Cook on low for 4 hours, or on high 3 hours.
Mix cornstarch with 2 tablespoons water. Set aside.
Add the veggies, lime juice, and cornstarch slurry to the slow cooker and stir gently. Cook on high 20 minutes.
Top with chopped peanuts, chopped cilantro, sliced green onions
, and grated carrots. Optional: serve over cooked whole wheat fettuccine, gluten free noodles, or zoodles.