In a small bowl, whisk together the coconut aminos, rice vinegar, ketchup, chicken broth and tapioca starch until the tapioca has dissolved. Set aside.
Heat the avocado and toasted sesame oil over medium-high heat in a large skillet. When hot, add the diced chicken, salt and pepper. Spread the chicken into a single layer and cook, without touching or tossing, until a deep golden-brown crust forms, 3-4 minutes. Toss the chicken and continue cooking until the chicken is cooked through.
Add the garlic, ginger, and green onions and cook, stirring until fragrant-- being careful not to burn, 1 to 2 minutes.
Whisk the coconut amino sauce once more then pour into the skillet. Toss until well combined on the chicken (it might be a little sticky, but just continue cooking, it will thin out with the cauliflower).
Add the riced cauliflower and continue to cook, stirring, until the rice is just tender, about 4 minutes.
Scoot all of the cauliflower rice mixture to one half of the skillet, leave the other half empty. In a small bowl, whisk together the eggs until well combined, then pour into the empty half of the skillet. The eggs should spread into an even layer. Let the eggs cook until they are set like an omelet, 1 to 2 minutes. Then, using the edge of a spatula, chop up the cooked eggs. Toss the cooked eggs into the cauliflower rice mixture until well combined, then remove from heat.
Serve in bowls and garnish (optional) with toasted sesame seeds and scallions. Enjoy!