Start by making a quick marinade. Simply combine the chicken, coconut aminos and rice vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
When you are ready to cook the chicken, drain and transfer to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. In a separate bowl, whisk the honey lemon sauce ingredients together until combined.
Heat oil in a large sauté pan over medium-high heat. Add the chicken and sauté for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate plate with a slotted spoon.
Pour the (whisked) honey lemon sauce into the empty sauté pan. Cook over medium heat for 2-3 minutes, or until the sauce thickens. Feel free to also season with extra salt and pepper, or extra honey or lemon.
Add the chicken back into the pan and toss until it's evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired. Serve over quinoa or riced cauliflower.