Combine all the ingredients except the arrowroot in a small saucepan over low heat and cook for 3 to 4 minutes.

Whisk in the arrowroot starch. Heat for another 2 minutes to allow the sauce to thicken. Add more coconut aminos for a thinner consistency, if desired. Set aside.

In a large, deep skillet, melt the coconut oil over medium heat. Add the onion, broccoli, carrots, and salt. Cook for about 7 minutes or until the vegetables are tender. Set aside and reserve the fat in the pan.

Add the chicken and lightly salt with half of the salt. Cook on medium heat for about 5 to 7 minutes or until internal temperature reads 165°F.

Add the vegetables and teriyaki sauce to the pan and stir to combine. Heat for about 1 minute and then add the green onion.

Serve warm with cauliflower rice if desired.