Toss sliced chicken in salt and pepper. Cook chicken in two batches. Heat one
tablespoon of avocado oil in a large skillet over medium heat high. Add half chicken and
cook about 3-4 minutes on each side. Transfer cooked chicken to clean bowl. Add
remaining tablespoon of oil in skillet and cook remaining chicken.
In a medium bowl, whisk together soy sauce, rice vinegar, chili garlic sauce, minced
ginger, minced garlic, sesame oil, sweetener, xanthan gum, and water. Add sauce to
large skillet and set over medium high heat. Once sauce starts to boil, reduce heat. Add
cooked chicken and steamed broccoli and toss to coat in sauce. Remove from heat.
Serve over zucchini noodles or cauliflower rice.