Prepare the chicken. Butterfly the breasts and slice into 1 inch wide strips. Place in a bowl with sesame oil, half the coconut aminos and half the salt. Toss to coat.

Preheat a cast iron skillet to medium heat and add half the coconut oil and swirl to coat. Arrange the chicken strips evenly in the pan and cover. Turn heat to low and allow to cook for 4-5 minutes, or until chicken is golden brown. Flip and continue cooking for another 3-5 minutes.

Meanwhile, prepare the bok choy. Add the remaining coconut oil to a wide pan on medium heat and swirl to coat. Add the garlic and ginger cook for 1 minute. Add the bok choy leaves to the pan along with chicken broth, apple cider vinegar, and remaining coconut aminos. Season with salt and cover for 3-5 minutes, or until tender.

Plate bok choy and chicken. Serve.