Mix the chicken marinade ingredients in a small bowl or measuring cup (coconut aminos, avocado oil, sesame oil, minced garlic, and sriracha).

Place the raw chicken thighs in a large zip lock bag and pour in the marinade. Seal the bag and move around the chicken until all of the pieces are coated in marinade. Marinate for at least 20 minutes, ideally several hours and up to 24 hours.

When you’re ready to cook, preheat the oven to 425 degrees F.

Transfer the chopped vegetables to a large rimmed baking sheet in a single layer. Note: you can line the baking sheet with parchment paper for easier cleanup, but this isn't necessary unless your baking sheet is very old and has a tendency to stick. Drizzle the vegetables with avocado oil, then sprinkle them with sea salt and garlic powder. Use your hands to toss everything together until the vegetables are coated in oil and seasonings.

Place the marinated chicken thighs on top of the vegetables or create openings on the sheet pan for them. Discard the marinade.

Place the large sheet pan on the shelf that is third from the top of the preheated oven. Bake for 25 to 30 minutes, giving the vegetables a stir half-way through.

Insert a digital thermometer into the thickest part of one of the thighs to check the internal temperature. The ideal temperature range for boneless chicken thighs is 185 to 205 degrees Fahrenheit.

Serve chicken and vegetables, and enjoy!