Preheat the oven to 450 degrees F. Coat the chicken with avocado oil or olive oil, sprinkle with sea salt, and place in a casserole dish or on a baking sheet. Bake 7 to 9 minutes, until chicken is cooked through (note: you can roast the broccoli at the same time by chopping it, drizzling it with oil and sprinkling it with sea salt and spreading it over a baking sheet). Remove chicken from the oven and allow it to rest while preparing the remainder of the recipe.

Heat the avocado oil over medium-high heat and add the green onions, garlic, and ginger. Saute, stirring frequently until very fragrant, about 2 minutes. Stir in half of the chicken broth and bring to a full boil. Add the coconut sugar and cook, stirring frequently, until substance is dark and sugar has dissolved, about 3 to 4 minutes. Add the coconut aminos (or liquid aminos or soy), rice vinegar, and the remaining chicken stock. Cook at a full boil stirring frequently, until mixture has thickened and looks like syrup, about 7 to 9 minutes.

Remove the caramel mixture from the heat and slice the chicken. Place sliced chicken in the skillet with the caramel and stir to coat well. Serve chicken over rice with roasted broccoli. Sprinkle with peanuts and cilantro.