Meanwhile, whisk together the coconut aminos, fish sauce, toasted sesame oil, chicken broth, rice vinegar, red pepper flakes, and honey (if using).
Pour the sauce into the skillet used for the chicken and using a wooden spoon, scrape up as much of the browned bits on the bottom as possible. Continue to cook, stirring, until sauce has thickened and reduced, about 3 to 4 minutes.
Stir in the toasted sesame seeds and the cooked chicken and toss until well-coated. Remove from heat.