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In a medium bowl combine tapioca starch, garlic powder, ginger, salt, and pepper.
Add in the cubed chicken and toss until well coated.
In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.
Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
While the chicken cooks – In a large bowl mix the sauce ingredients, and set aside about ¼ cup of the sauce.
Transfer to a paper towel to allow any excess oil to drip off.
Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
Add more avocado oil to the pan and bring up to medium-high heat.
Add in the broccoli, bell peppers, and onions, cooking for about 15 minutes.
Add the seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
While the veggies cook, divide the rice equally between 4 bowls or meal prep containers.
Assemble the bowls – evenly divide the veggies and chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!