• In a shallow baking dish or large zip-top bag, whisk together the tamari (or soy sauce), coconut sugar, rice vinegar, sesame oil, garlic, ginger and red pepper flakes (if using). Add the chicken thighs and turn to coat. Cover (or seal the bag) and refrigerate for 30 minutes to 1 hour.
  ½ cup regular tamari or soy sauce, ¼ cup coconut sugar, 2 Tablespoons rice vinegar, 2 Tablespoons sesame oil, 2 garlic cloves, 1 teaspoon grated fresh ginger, ¼ teaspoon red pepper flakes, 2 lbs boneless
• When ready to cook, discard the marinade. Cook the chicken using one of the methods below.

For Grilling

• Lightly oil the grill grates and preheat the grill to medium-high heat. Grill the chicken for 5–7 minutes per side, flipping once, until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing or serving.

For Baking

• Arrange the marinated chicken in a single layer on a parchment-lined or lightly greased baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.

For Skillet

• Heat 1 tablespoon of avocado oil or olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.

For Serving

• Let the chicken rest for 5 minutes before slicing or serving whole. Garnish with sesame seeds and sliced green onions, if desired. Serve with rice or quinoa and steamed or roasted vegetables like broccoli, snap peas, or carrots.