In a medium-sized container, mix your chicken thighs with avocado oil, ensuring they are evenly coated. Continue by adding salt, pepper, and flour, and coat them evenly.

Heat a large pan or wok on medium-high for about 3 minutes. Add 1 teaspoon of avocado oil and let it heat up for another minute.

Add your chicken to the pan, spreading it evenly to ensure all pieces cook evenly. Sear the chicken for about 3 minutes on each side until it turns golden and crisps up. Once done, remove the chicken from the pan and set it aside.

Add your onions to the pan with a pinch of salt and cook for a few minutes to avoid burning. Then add your bell peppers, broccoli, carrots, and sugar snap peas. Tip: Continue cooking and stirring occasionally to soften the veggies without burning them. Recommendation: You can speed up the cooking process for the vegetables by covering the pan and letting them cook slowly. Just remember to stir occasionally.

Add your garlic, ginger, and apple cider vinegar to the veggie mixture, reduce the heat to low, and cover. Let this cook for about 5 minutes, stirring occasionally.

Return the chicken to the pan with the vegetables, along with the sesame oil and red chili pepper flakes. Continue stirring to combine all the flavors for the final 2 minutes of cooking. Now, perform a quick taste test and adjust the salt and pepper as needed.