Using a small bowl, stir the coconut aminos, blackstrap molasses, ketchup, coconut sugar, garlic, onion, and ginger powder together. Set aside.
In a larger bowl, mix the salt, pepper, and arrowroot starch. Add the chicken to the bowl to thoroughly coat in the arrowroot starch mixture. Set aside.
Using a large pan, heat the avocado oil over medium-high heat. Once the oil is hot, add the chicken to the pan. Cook on each side for about 3-4 minutes, rotating with tongs, until the internal temperature reaches 165 F.
Reduce the heat to medium-low and pour the sauce mixture into the pan, stirring to coat the chicken and to allow the sauce to thicken for 2-3 minutes.
Serve topped with green onion.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.