Prepare the sauce by adding all ingredients to a medium sized mixing bowl, and whisking until well combined. Set aside.
Heat a large skillet over high heat. Add sesame oil, and then add in chicken. Brown chicken for about 7 minutes, and then add shrimp. Continue to cook until both shrimp and chicken are cooked through, about another 4-5 minutes. Remove from skillet and set aside in a bowl.
In the same skillet, add egg. Stir fry to scramble, and then remove from pan and set aside.
In the same skillet, add garlic. Saute for 5-7 minutes until softened and fragrant.
Into the skillet, add zucchini noodles, carrot noodles, red bell pepper and purple cabbage. Stir fry over high heat for about 4-5 minutes, until heated through. Overcooking the vegetable noodles will result in a watery dish.
Remove pan from heat, and add chicken, shrimp, and egg. Drizzle sauce, and then toss to coat the vegetables.
Garnish with sunflower seeds, cilantro, and lime wedges.