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In a medium bowl, mix together the coconut aminos, oil, lime juice, brown sugar, minced ginger, minced garlic, chopped cilantro, red pepper flakes, and pepper. Whisk to combine and until the sugar is dissolved. Pour marinade into a leakproof, plastic zipper bag.
Pierce the chicken all over with a fork. Place the chicken into the zipper bag, immersing in the marinade. Close the bag, pushing out as much air as possible. Place the closed bag on a plate and put in the refrigerator. Marinate the chicken for at least 4 hours or up to overnight, turning the bag partway through. (Can also marinate in a covered bowl, if you prefer.)
After the chicken has marinated, preheat the grill. Remove the chicken from the bag and grill for about 5 minutes on each side, or until the interior temperature has reached 165 degrees. (Chicken breasts or larger thighs may take longer to cook. Be sure to check that the interior temperature has reached 165 before consuming.)