Make the teriyaki sauce base: In a bowl, whisk tamari or coconut aminos, brown sugar substitute, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust sweetness or saltiness as needed.

Prep the thickener: In a small cup, sprinkle xanthan gum over 2 tablespoons cold water while whisking to avoid clumps. Set aside. A little goes a long way.

Cook the chicken: Heat a large skillet over medium-high. Add avocado oil. Season chicken with salt and pepper, then sear in batches so it browns, about 4–5 minutes per side until cooked through. Transfer to a plate.

Simmer the sauce: Reduce heat to medium. Pour the sauce base into the skillet and bring to a gentle simmer. Whisk in the xanthan gum slurry slowly until the sauce thickens and gets glossy, 1–2 minutes.

Coat the chicken: Return chicken to the skillet and toss to coat well. Let it simmer for 2–3 minutes so the flavors meld. If it gets too thick, add a splash of water.

Cook the broccoli: Steam or sauté broccoli until crisp-tender. Season lightly with salt and pepper. Keep it bright and snappy; overcooking turns it mushy.

Cook the cauliflower rice: In another pan, heat a bit of avocado oil over medium. Add cauliflower rice, season with salt and pepper, and cook 5–7 minutes until tender but not soggy. Optional: splash in a teaspoon of tamari for extra savoriness.

Assemble: Divide cauliflower rice and broccoli among 4–5 meal prep containers. Top with teriyaki chicken and extra sauce from the pan. Garnish with green onions, sesame seeds, and a squeeze of lime if you like.

Cool before sealing: Let containers cool 15–20 minutes before closing lids to avoid steam buildup and soggy veggies.