Prepare the Chicken: Cut 2 lbs of boneless, skinless chicken thighs into bite-sized pieces. Trim excess fat but keep some for flavor. Season lightly with salt, pepper, and garlic powder.

Whisk the Teriyaki Sauce: In a bowl, combine ½ cup low-sodium soy sauce, ¼ cup brown sugar, ½ tsp sesame oil, 1 tbsp rice vinegar, 1 tsp garlic paste, 1 tsp ginger paste, and ½ tsp chicken bouillon powder. Whisk well and set aside.

Sear the Chicken: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Cook chicken in batches for even browning, until golden and cooked through (165°F). Transfer to a plate.

Add Aromatics and Veggies: In the same skillet, sauté 4–5 cloves minced garlic until fragrant. Stir in 3 cups of cooked or steamed broccoli florets for a quick toss.

Build the Sauce: Pour in the prepared teriyaki sauce and bring to a simmer. Mix 2 tbsp cornstarch with ½ cup cold water, then stir into the sauce. Allow it to bubble and thicken to a glossy consistency.

Combine and Serve: Return the chicken (and any juices) to the skillet. Toss everything until well coated. Serve over freshly cooked white rice, garnished with sesame seeds and chives if desired.