In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce. set over medium heat and let simmer to reduce and thicken
While the chicken cooks. In a saute pan, heat 3 tbsp of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.
Add the chicken to the sauce pot and stir to coat with the orange sauce.
Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.