1. Add the chicken to an airtight container resealable storage bag with the avocado oil, teriyaki sauce, ginger, and garlic. Cover and marinate in the refrigerator; the longer, the better.
2. In a small bowl, whisk together the soy sauce, honey, salt, and black pepper together. Boil in a skillet over medium heat for 1-2 minutes until the sauce thickens. Set aside.
3. Preheat the grill for medium-high direct heat grilling. Once preheated, brush the surface with some avocado oil (If you cannot access an outdoor grill, you can use a grill pan over medium-high heat on a stovetop). Place the chicken on the grill, cooking each side for about 5 - 6 minutes whilst brushing with the sticky sauce until cooked. Serve with chili (optional) and chopped scallion. Enjoy!
