Heat the avocado oil over medium-high heat and add the green onions, garlic, and ginger. Saute, stirring frequently until very fragrant, about 2 minutes. Stir in half of the chicken broth and bring to a full boil. Add the coconut sugar and cook, stirring frequently, until substance is dark and sugar has dissolved, about 3 to 4 minutes. Add the coconut aminos (or liquid aminos or soy), rice vinegar, and the remaining chicken stock. Cook at a full boil stirring frequently, until mixture has thickened and looks like syrup, about 7 to 9 minutes.