Place sliced chicken, coconut aminos, garlic, apple cider vinegar, ginger, and avocado oil in a plastic zip top bag and marinate in refrigerator for at least 30 minutes.
Heat 2 tbsp avocado oil in a large wok or skillet set over medium-high heat, then add all the veggies and saute for 3-5 minutes until tender. The veggies will not be fully cooked through at this point.
Push the veggies to the side of the skillet and add the chicken along with the marinade to the pan.
Allow to cook and crisp for 2-3 minutes before tossing everything together. Allow to cook for 10-15 minutes until marinade has evaporated and everything is fully cooked through.
Taste and season with additional salt if desired.
Remove from heat and top with sesame oil, stirring to combine. Garnish with sesame seeds, if desired and serve immediately.