Add oil to a large skillet and place over medium-high heat. Add chicken to the skillet and cook until browned and no longer pink, about 6-7 minutes. Remove and set aside.
Add onion, garlic, peas, bell pepper and diced tomatoes with its juices to the skillet and cook for 4-6 minutes, stirring occasionally.
Stir in rice, broth, roasted garlic rice vinegar, tamari, seasonings and chicken and bring to a boil. Reduce to a simmer, cover and cook until rice begins to soften, about 8-10 minutes.
Add shrimp to the pan, cover and cook for another 4-5 minutes or until shrimp is pink. Drizzle lemon juice on top and serve immediately.
