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In a medium sized bowl, combine the soy sauce, sweetener, garlic, ginger, xanthan gum and water. Whisk to combine. Set aside.
Heat the avocado oil in a large skillet over medium-high heat. Add your chicken thighs and broccoli florets. Stir occassionally until chicken is cooked through, about 5 minutes.
Pour the sauce into the skillet with the chicken and broccoli and increase heat to high. Cook for a few more minutes until the sauce starts to thicken and coats chicken and broccoli evenly.
Garnish with sesame seeds and serve.