Heat avocado oil in a large frying pan over medium heat.
While to oil heats, chop the chicken thighs into about 1 inch pieces, trim any fat that you don't want. In a large bowl, add chicken thighs and season with salt and pepper. Cover evenly with tapioca starch and toss.
Place chicken thighs in pan and begin browning, turning chicken periodically to cook all sides.
While chicken is cooking combine ingredients for sauce and whisk together. Chop the peppers and set aside.
Add the peppers to the pan when the chicken is almost done cooking. Allow the peppers to cook for several minutes then add garlic to the pan and allow to cook for several minutes on low heat to prevent from burning.
Once the peppers are mostly cooked and chicken is browned, add sauce to pan and simmer. Sauce should begin to thicken. Allow to cook for about 5-6 minutes or until it has fully thickened and chicken is no longer pink in the center.
Serve chicken and sauce with rice or cauliflower rice.