Make sauce by mixing coconut aminos, honey, rice vinegar, sriracha, and black pepper in a small bowl. Stir and save until use.
Add the chopped garlic and cook for another minute or two until aromatic and the chicken is golden brown. Add the sauce to the skillet and boil (but gently).
Cook until most of the liquid evaporates, leaving glazed, caramelised chicken, 8–15 minutes.