Step 1

In a small saucepan, whisk together ½ cup water, coconut aminos, honey, rice vinegar, ginger, and garlic. Bring to a low simmer over medium heat, stirring occasionally.

Step 2

Meanwhile, whisk together the remaining water (2 tablespoons) with the tapioca starch. This is your slurry which will thicken your sauce. Set aside.

Step 3

After the sauce begins to simmer, turn heat to low and add in the slurry. Continue to cook, stirring constantly, until the sauce is thick enough that it coats a spoon (this should only take 30 seconds to a minute).

Step 4

Place chicken pieces in a large mixing bowl and pour sauce over chicken (prior to adding sauce to chicken, you can set aside ¼ cup to brush on chicken after cooking if desired). Stir chicken and teriyaki so that all pieces are fully coated in sauce.

Step 5

Using a tongs, place chicken pieces in bottom of your air fryer basket. It's okay if pieces are touching, but try not to overlap pieces.

Step 6

Set timer for 13 minutes and cook at 380 degrees F (if your air fryer requires pre-heating, make sure it was preheated). Stir chicken, or shake basket half way through cooking time.

Step 7

Cut one of your largest pieces of chicken in half to ensure it's cooked through. If needed, continue cooking in 1-2 minute intervals.

Step 8

Enjoy!