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Finely mince the garlic and grate the ginger. Separate them into 2 separate piles.
In a heavy-bottom small saucepan, start the pan cold with 4 tbsp avocado oil. Add the minced garlic and simmer over low heat to infuse the oil with garlic flavor. Stir with a wooden spoon until the garlic turns in light golden brown, about 5 minutes.
Add the ginger and salt and continue to gently bloom and infuse the oil over low heat for another 2 minutes.
Add the chili flakes, sugar, sesame seeds, the remaining 1 tbsp avocado oil, and sesame oil, and continue to stir the sauce and simmer for another 3 minutes.
Add the coconut aminos, vinegar, and Sichuan peppercorn powder, if using. Stir and taste to adjust with more salt or sugar.
Bring the sauce to a gentle simmer then turn off the heat.
Once the sauce is cool to room temperature, transfer it into a glass jar to pack and seal. Store the sauce in the fridge. Good for a month.