Slice the chicken breast (or thighs) into thin strips and set aside.
In a small bowl combine the garlic, ginger, chili garlic sauce, brown sugar substitute, soy sauce, sesame oil and, xanthan gum. Mix well and set aside.
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is no longer pink.
Next, stir in the garlic mixture and reduce the heat to medium-low. Simmer uncovered for 8-10 minutes, stirring frequently until the sauce has thickened and reduced by about ½.
Remove from the heat and stir in 2 tablespoon of the sesame seeds.
Serve topped with additional sesame seeds and sliced green onions if desired.