Mix the coconut aminos, orange juice, honey, sea salt, and ground ginger together in a small sauce pan.

Bring to a boil.

Reduce heat and continue to simmer for 5 minutes, stirring occasionally.

Place the arrowroot starch/flour in a small bowl. Scoop a tablespoon or two of the sauce liquid into the flower and mix together to make a slurry. Once combined, pour into the rest of the sauce. Mix together.

Continue to simmer until thickened, about 5 minutes.

Cut the chicken thighs into strips - roughly 3 inches long by 1 inch around.

Carefully place on the grill grate and grill until cooked through. Be careful to not let them slip through the grates.

Place the cooked chicken pieces in a bowl. Pour the sauce over the top and stir to cover all of the pieces evenly.

Serve with the green onion sprinkled over the top to garnish.