Heat the avocado oil and sesame oil in a large skillet (I use a 12-inch skillet) over medium-high heat. Allow the skillet to heat up for a few minutes, then add the chopped chicken thighs and spread them into an even layer. Allow the chicken to brown, undisturbed for 3 to 4 minutes. Stir and continue cooking until the chicken is nice and golden-brown, about another 3 to 4 minutes.

While the chicken is cooking, make the honey garlic sauce. To do so, simply stir together the minced garlic, honey, water, rice vinegar, and liquid aminos in a small bowl. It’s okay if the honey is thick and doesn’t want to combine with the other ingredients…it will combine during the cooking process.

Pour the sauce into the skillet with the chicken and stir well. Cook, stirring occasionally, until the sauce is very thick and much of the liquid has evaporated, about 8 to 10 minutes.

Serve honey garlic chicken with your choice of steamed rice, cauliflower rice, or fried rice and your choice of steamed or sautéed vegetables.