To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, coconut sugar, rice vinegar, ginger, garlic, onion powder, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour.

To cook the chicken, using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat. Add the chicken 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 cook the broth, heat the avocado oil over medium-low heat in a pot. Once the oil is shimmering, add the carrots and bok choy. Saute for 2-3 minutes and add the garlic and ginger. Saute for another minute before adding the broth and coconut aminos.

To cook the ramen, Bring to a boil and add the ramen. Cook as directed on the package until the ramen is cooked through. Remove from the heat.

Prepare four bowls, and ladel the broth, veggies and ramen into the separate bowls. Slice the chicken into strips and serve over the ramen bowls. Top with green onion to serve!