In a small pot over medium heat, whisk together minced garlic, grated fresh ginger, raw honey, coconut aminos, and vegetable broth. Allow the mixture to come to a gentle simmer, stirring occasionally for about 5 minutes. Gradually whisk in gluten-free flour until the sauce reaches a thick, glossy consistency, around 2-3 minutes, and set aside.

In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add diced chicken breasts and cook for 6-8 minutes, stirring occasionally until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C). Pour the prepared teriyaki sauce over the chicken, allowing it to simmer for an additional 2 minutes.

In another pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Add your frozen stir-fry vegetables and sauté for 5-6 minutes, stirring frequently until they become crisp-tender.

Prepare your meal prep containers by dividing the cooked brown rice or quinoa into each one. Generously top the rice with the teriyaki chicken and sautéed vegetables. Finally, sprinkle sesame seeds on top.