Wash chicken, dry and chop into small squares
Using a separate cutting board, chop onions and broccoli into small pieces
Heat a large skillet with 1 tbsp avocado oil on medium-high heat
Add white and green onion to skillet and let cook until lightly browned
Then add frozen riced cauliflower, cover with lid
Add 1 tbsp rice vinegar
Let cook for 5 minutes, then remove lid
Add diced chicken
add coconut aminos, garlic powder and salt and pepper to taste
Let cook 7-8 minutes or until chicken becomes white
Add chopped broccoli crowns and optional, pre-cooked basmati rice
Mix together thoroughly and let cook until chicken and veggies become lightly browned
Using a butter knife, cut through one piece of chicken to ensure thoroughly cooked
Remove from pan and divide accordingly. Top with sesame seeds and serve!