Combine the minced garlic, coconut aminos, fish sauce, balsamic, rice vinegar, ginger and sesame oil in a bowl. Whisk together well and set aside half of the marinade.
To the remaining half, add the chicken thighs and massage the marinade in. Allow to marinate for at least 1 hour.
Cook rice according to directions.
Preheat oven to 425. Place chicken thighs on a parchment lined baking sheet or a greased baking dish and bake for 20 minutes or until the internal temperature reaches 165.
In a skillet, sauté your vegetables with some oil and a small splash of sesame oil until softened, about 7-10 minutes.
In a saucepan, heat the remaining marinade over medium-low heat. Whisk 1 tbsp of arrowroot starch with a splash of water in a small bowl and pour into the saucepan. Allow to simmer and thicken for about 5 minutes, stirring frequently.
Assemble your gluten-free chicken teriyaki bowls with the greens, rice, sautéed vegetables, sliced chicken thighs and drizzle the teriyaki sauce on top.
Garnish with toppings of your choice.