1Add chicken bone broth, low sodium soy sauce, seasoned rice vinegar, ginger paste, minced garlic, hoisin sauce, red pepper flakes, salt, pepper, onion powder, light brown sugar, raw cane sugar, and cornstarch to a small pot.
2Mix and bring to a low boil over medium heat, stirring frequently until thickened.
3Trim excess fat from chicken thighs and cut into bite-sized cubes.
4Place chicken in a large bowl, drizzle with avocado oil, and season with salt, pepper, garlic powder, and onion powder. Mix well.
5Heat a large skillet over medium-high heat and spray with avocado oil cooking spray.
6Add chicken to the skillet, spread evenly, and cook without touching for 5 minutes to develop a crust. Mix and continue cooking until chicken is crispy and cooked through.
7Lower the heat, add the steamed broccoli and the prepared sauce to the skillet, then toss to combine and let cook together until the sauce thickens.