Preheat a large skillet over medium heat. Add oil, red pepper flakes, and cloves of crushed garlic. Swirl to combine.
2. Add cubed chicken and onion, cook through about 7-8 minutes. Do NOT let the heat get about medium setting or garlic and pepper flakes will scorch, so be sure to stir occasionally as well. Once cooked through, remove everything from the pan and set aside.
3. Add broccoli and 1/4 cup of water to the pan. Place a lid on and let cook until crisp yet tender. While the broccoli cooks, measure the arrowroot powder and place in a small bowl to the side.
4. Remove broccoli from heat and divide among the serving bowls.
5. Return chicken to the pan. Add orange juice, coconut aminos, and half of the green onions.
6. Bring the mixture to a simmer, then scoop a few tablespoons of the hot liquid into the bowl of arrowroot powder. Whisk until no clumps remain, then stir into the pot. This helps the sauce thicken.
7. Remove from the heat and serve over broccoli. Top with remaining green onions.