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Cut chicken against the grain into thin strips. Place in a bowl and season with salt and pepper. Add the arrowroot and toss to coat evenly.
Heat the avocado oil over medium-high heat. Add the chicken to the skillet, spread out in a single layer if possible, and sear on all sides until cooked through and lightly golden, about 7 minutes. Remove from skillet and set aside.
Meanwhile, whisk together the coconut aminos, fish sauce, toasted sesame oil, chicken broth, rice vinegar, red pepper flakes, and honey (if using).
Pour the sauce into the skillet used for the chicken and using a wooden spoon, scrape up as much of the browned bits on the bottom as possible. Continue to cook, stirring, until sauce has thickened and reduced, about 3 to 4 minutes.
Stir in the toasted sesame seeds and the cooked chicken and toss until well-coated. Remove from heat.
Garnish with scallions and additional sesame seeds, if desired. This dish goes great with steamed broccoli and/or cauliflower rice.