Make teriyaki sauce by combining coconut aminos, maple syrup, apple cider vinegar, garlic, ginger and flour in a small sauce pan. Stir with a whisk until everything is evenly blended. Be sure to remove any lumps from the flour.
Bring the sauce to a quick boil and then turn down to a low simmer while you cook the chicken. Stir the sauce occasionally and it should thicken as it simmers.
Cut up onions and prepare lettuce leaves.
Heat a large skillet over medium heat and add in avocado oil. Once hot, add the chicken and the white portion of the green onion. Mix everything together and break the chicken into small bits. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through about 8-10 minutes.
Once the chicken is browned, add in the green part of the onions and the teriyaki sauce. Stir to mix and cook for another 2 minutes.
To serve, spoon chicken mixture into lettuce leaves and enjoy.
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