In a small pot over medium heat, whisk together minced garlic, grated fresh ginger, raw honey, coconut aminos, and broth. Bring to a gentle simmer while stirring, then whisk in gluten-free flour to thicken. Cook for 2-3 minutes until glossy and thick. Set aside.

In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add diced chicken; cook for 6-8 minutes until golden brown and cooked through. Pour in the teriyaki sauce and simmer for 2 minutes.

In a separate pan, heat the remaining tablespoon of sesame oil over medium heat. Add frozen stir-fry vegetables; sauté for 5-6 minutes until crisp-tender.

Divide cooked brown rice or quinoa among meal prep containers, top with teriyaki chicken, sautéed vegetables, and sprinkle sesame seeds over each serving.