Chop the chicken thighs into bite-sized pieces and place them on a cutting board.
Sprinkle the chicken with the tapioca flour and use your hands to toss until every piece is well coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat until very hot.
Add the coated chicken to the skillet in a single layer, season with sea salt and black pepper, and let brown undisturbed for about 3 minutes.
Stir the chicken and continue cooking until browned and nearly cooked through, about 2 more minutes.
Stir in the broccoli florets, minced garlic, grated ginger, and chopped green onions.
Pour in the coconut aminos, water, and cider vinegar and stir to combine.
Cover the skillet and cook just until the broccoli turns bright green and begins to soften, about 1 to 2 minutes.
Remove the lid and continue boiling, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 3 to 5 minutes.
Transfer to plates and serve with your choice of sides.
