Add cauliflower pieces to a food processor. Pulse 10-20 times, until the cauliflower is the size of rice.
Preheat a medium skillet with oil over medium heat. Add the cauliflower rice. Cook for 3-4 minutes, until starting to brown.
Add minced garlic and cook for 1 minutes, stirring frequently so the garlic does not burn.
Add the shredded carrots and sliced bok choy to the sillet and cook an additional 4-5 minutes. Sprinkle with 1/8 teaspoon of salt and stir to combine. Remove from heat.
While the cauliflower rice is cooking, start on the chicken. Preheat a large skillet with oil. Add chicken pieces seasoned with salt and pepper. Let cook for about 3-4 minutes on each side, until the chicken is lightly browned and no longer pink in the middle.
While the chicken is cooking, make the teriyaki sauce. Combine coconut aminos, honey or maple syrup, 1/4 cup water, ginger, and red pepper flakes. Whisk to combine.
In a small bowl, whisk together tapioca starch and two tablespoons of water until there are no more clumps from the tapioca starch. Whisk it into the teriyaki sauce.
Once the chicken is done cooking, pour the teriyaki sauce over the chicken. Bring the sauce to a simmer, which should take 2-3 minutes. Make sure to stir so the sauce doesn't burn and spoon it over the chicken. Continue cooking until the sauce is thickened. Remove from heat.
To assemble, add cauliflower rice to a bowl. Top with chicken and teriyaki sauce. Sprinkle with sesame seeds.