In a medium bowl, whisk together the sauce ingredients (soy sauce, unsweetened ketchup, honey, rice vinegar, cornstarch, garlic, and ginger). Set aside.
Cook the chicken: In a large frying pan, heat the avocado oil over medium heat. Season the chicken pieces with salt and pepper. Sauté them on all sides in the hot oil until cooked through, about 7 minutes.
Give the sauce one more stir and add it to the pan. Reduce the heat to medium-low. Keep cooking and stirring until the sauce thickens and the chicken is well coated, about 2 more minutes.
Transfer the sesame chicken to a serving platter (lined with cauliflower rice if you wish). Drizzle it with sesame oil, and sprinkle with sesame seeds and sliced green onions. Serve immediately.
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Notes
If using a sugar-free syrup and a non-starchy thickener such as konjac, each serving has around 302 calories and 3 grams of carbs.
As an alternative to mixing the garlic and ginger into the sauce, you can add them to the skillet when the chicken is fully cooked and saute them for 30 seconds. This will help them release their flavor and aroma into the dish.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave, covered, on 50% power. You can also freeze individual portions for up to three months.