Marinate the ChickenIn a bowl, mix together coconut aminos, ground ginger, rice vinegar, and minced garlic. Add the cubed chicken and toss to coat. Cover and refrigerate for at least 15–30 minutes, or overnight for deeper flavor.
Cook the ChickenHeat a large skillet or wok over medium-high heat. Add sesame oil and cook the marinated chicken for about 10 minutes, until golden brown and cooked through (internal temp of 165°F). Remove and set aside.
Stir-Fry the VegetablesIn the same skillet, add a bit more oil if needed. Stir-fry the onions, carrots, mushrooms, and zucchini until tender but still slightly crisp.
Combine Chicken and VeggiesReturn the chicken to the skillet with the veggies. Add 2 tablespoons of coconut aminos and 1 tablespoon of rice vinegar. Stir to combine and heat for another 2–3 minutes.
Prepare the Yum Yum SauceIn a small bowl, whisk together mayonnaise, coconut aminos, garlic powder, sriracha, and rice vinegar until smooth.
ServePlate the chicken and veggies over rice or cauliflower rice. Drizzle generously with yum yum sauce and sprinkle with sesame seeds. Garnish with green onions if desired.