Place the chicken breast into the crockpot. In a bowl, whisk together the coconut aminos, sesame oil, water, ground ginger, garlic, apple cider vinegar and garlic, pour over the chicken. Don’t add the arrowroot powder at this point.
Cook on low for 6-7 hours. Once cooked, remove the chicken breast and place them on a plate. Transfer the liquid to a small pot and place over medium-high heat. Add the arrowroot powder and heat for 3-4 minutes or until it thickens. While this is heating, shred the chicken and add it back to the crockpot. Pour the teriyaki sauce over chicken.
In a large pan on med/high heat, add the oil along with the garlic and shallots. Cook until fragrant.
Add in the asparagus, mushrooms, and red bell pepper. Mix together and add in the coconut aminos, lemon juice, and ground ginger. Cook for 6-7 minutes or until veggies are tender.
Cook the cauliflower rice per package instruction.
Serve with shredded teriyaki chicken and sprinkle with green onions and sesame seeds.