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In a medium bowl, combine the tapioca starch and black pepper, set aside.
In another shallow bowl, add the whisked egg.
Add the chicken to the egg, then coat it in the tapioca starch mixture.
Heat the olive oil in a large skillet, or wok, on the stove over high heat.
Add the zucchini, bell pepper and broccoli, saute for 7-8 minutes.
Remove the vegetables from the skillet and set aside.
Add the coated chicken to the hot skillet, and cook for 5-6 minutes.
Pour the teriyaki sauce over the chicken in the skillet and continue to cook for 2-3 minutes.
Reduce the heat to low, cover the skillet and simmer for 6-8 minutes.
Remove the lid and add the vegetables back to the skillet, toss everything together.
Divide the prepared cauliflower rice between four bowls.
Top with the teriyaki chicken and vegetables.
Add shredded carrots and ¼ avocado to each bowl.
Top with sesame seeds and green onions.