In a small pot, whisk together minced garlic, grated ginger, raw honey, coconut aminos, and vegetable broth over medium heat. Bring to a gentle simmer for 2-3 minutes, then whisk in gluten-free flour and cook until thickened (approx. 5 minutes). Set aside.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 6-8 minutes until golden brown and cooked through (internal temperature of 165°F). Pour teriyaki sauce over chicken and simmer for 2 minutes.

In a separate pan, heat remaining sesame oil over medium heat. Add frozen stir-fry vegetables and cook for 5-6 minutes until crisp-tender.

Cook brown rice or quinoa according to package instructions, then fluff. In meal prep containers, layer rice or quinoa, then top with teriyaki chicken and sautéed vegetables.

Garnish with sesame seeds. Let cool before sealing in airtight containers. Store in the refrigerator for up to four days.