Begin by browning the chicken. Add the avocado oil to a large skillet and heat to medium. Add the chopped chicken thighs and cook until browned and much liquid has rendered, about 5 to 7 minutes. Use a slotted spoon to transfer the chicken to a bowl and set aside.

Add green beans and bell pepper to the skillet. Stir, cover and cook 3 minutes.

Transfer chicken and teriyaki sauce to skillet. Cover and cook 3 minutes.

Uncover and cook 5 to 8 minutes, until sauce has thickened and desired done ness is achieved.