In a bowl (or liquid measuring cup), measure and add in coconut aminos, coconut sugar (or brown sugar), toasted sesame oil, tahini, rice vinegar, ginger and garlic, sambal oelek, the chopped light green part of green onions and toasted sesame seeds. Stir to combine.
Add chicken to the bowl (or place into a resealable bag) and toss with the marinade. Cover and let marinate for 30 minutes or pop into the fridge for overnight.
Preheat grill to 450° to 500°. Once hot, grill the chicken thighs for 4 to 5 minutes a side or until the chicken is fully cooked.
Remove and transfer to a cutting board and let rest for a few minutes before serving.
