Step 1

If you're using chicken breasts and they are very large, cut them in half. Place the chicken in a shallow bowl or a gallon-sized zip top bag.

Step 2

In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken, turning the chicken with a pair of tongs to coat well. Cover (if you're using a dish) and chill for at least 4 hours up to 24 hours.

Step 3

Preheat the oven to 425 degrees F.

Step 4

Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Sprinkle everything with a pinch of salt, too. Toss the vegetables around a bit, to coat them in the marinade and oil.

Step 5

Roast on a lower oven rack for 30-35 minutes, flipping the vegetables and chicken around once or twice during cooking. Roast until vegetables are caramelized and browned and the chicken is cooked through.

Step 6

Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.