Combine all of the sauce ingredients in a small saucepan and set it over moderate heat, then let it simmer until the liquid reduces by half before setting it aside. The sauce is ready when it smells sweet and ginger-forward and looks glossy enough to lightly coat the back of a spoon.

Set a wok over medium-high heat, add the avocado oil, then stir-fry the onion and chicken strips until both pick up color. Flip the chicken once the underside looks deep golden at the edges and releases easily from the pan.

Add the vegetables if using, pour in half of the teriyaki sauce, and keep stir-frying until everything is coated and the sauce thickens. The broccolini and asparagus should stay bright and crisp-tender while the glaze turns sticky and clings to the chicken.

Divide the cauliflower rice between two bowls, spoon the teriyaki chicken over the top, and finish with green onion and sesame seeds. The final dish should look glossy, with the garnish adding freshness and a little crunch.

Add all of the sauce ingredients to the mixing bowl and cook for 5 min at 110 °C on speed 1, then reserve the reduced sauce. When it is done, the mixture should smell warm and gingery and look slightly thickened rather than watery.

Heat a wok over medium-high heat, add the avocado oil, onion, and chicken strips, and stir-fry until the onion softens and the chicken browns. The chicken is ready to turn when the first side has a clear golden sear instead of a pale, wet look.

Stir in the vegetables if using and half of the teriyaki sauce, then continue cooking until the glaze thickens and the vegetables are just tender. The sauce should coat the chicken in a shiny layer, not pool thinly at the bottom of the wok.

Split the cauliflower rice between two serving bowls, add the teriyaki chicken, and garnish with green onions and sesame seeds. You want a bowl with juicy chicken, crisp vegetables, and enough glaze to season the rice underneath.