Chop the chicken thighs into bite-sized pieces and sprinkle them with tapioca flour. Toss the chicken until it's well-coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken pieces.
Sprinkle the chicken with sea salt and black pepper. Allow it to brown untouched for about three minutes, then stir.
Continue cooking until the chicken is nearly done, about two more minutes. It should be beautifully browned.
Add the broccoli, garlic, ginger, and green onions. Stir to coat them with flavors.
Pour in the coconut aminos, water, and cider vinegar. Mix everything together.
Cover and cook until the broccoli is bright green and starting to soften, about one to two minutes.
Remove the lid and allow to boil, stirring occasionally until the sauce thickens and the chicken is cooked through, about three to five minutes.
Serve your Mongolian Chicken with your choice of sides, enjoy!
