In a blender, pulse the sauce ingredients until smooth. Set aside.
Heat the avocado oil in a large skillet or wok over medium high heat. Add the chicken, sautéing until all sides are lightly browned & the chicken is cooked through (about 7-8 minutes). Transfer the cooked chicken to a plate and set aside.
Melt the coconut oil or ghee in the same skillet, and add the onion, zucchini, bell pepper, and broccoli. Cook, stirring occasionally, until as tender as you like, about 5 minutes.
Stir the chicken back into the skillet, cooking for a few more minutes until warmed through. Stir in about 1/2 of the sauce, and save the other 1/2 to drizzle over the top at the end.
Serve hot with additional sauce drizzled over top, and sprinkled with sesame seeds & green onion to garnish.