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Add oil to a large skillet. Heat on medium high.
Dice chicken breasts into cubes approximately 1 inch in diameter.
Once pan is hot, add chicken and halved brussels sprouts. Salt and pepper. Sauté for 3 to 4 minutes uncovered. Chicken should be close to done with some color but should not be cooked through. Brussels sprouts will have a bit of brown. Use a spatula to gently separate chicken that gets stuck together.
Add coconut aminos, rice vinegar, garlic, and crushed red pepper flakes to skillet. Stir. Reduce heat to medium and cover. Let it simmer for 5 to 6 minutes.
After 5 minutes, turn off the heat and uncover. Let sit for 2 minutes to cook off a bit of the sauce.
Serve over traditional rice, cauliflower rice, or roasted veggies and potatoes for a satisfying meal!