To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, honey, ginger, turmeric, garlic, orange juice, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour. Prep the broth while the chicken marinates.

To cook the broth, add the sesame oil to a pot set to low heat. Add the garlic, turmeric and ginger and saute for 2 minutes. Add the broth, coconut aminos, and salt and pepper. Simmer covered on low heat for at least 30 minutes, adding the rice vinegar at the end. The broth should be warm and flavorful!

To cook the broccolini, add avocado to a pan over medium heat. Add the broccolini and saute for 4-5 minutes or until tender. Lightly season with salt and pepper and add the coconut aminos. Stir to coat in the coconut aminos and set aside.

To cook the chicken, add the chicken (and more oil if needed) to the preheated pan and allow to cook for 3-4 minutes on each side, or until cooked through to 175 F. Set aside on a covered plate to keep warm.

To serve, slice the chicken thighs into strips and place them in a bowl. Add some of the broccolini, half a cup of rice, and a few large ladels of the warm broth. Top with green onion and a small drizzle of sesame oil. Repeat for three more bowls, or store the rest as leftovers for 2-3 days.