Remove the roots and tips from the green onions, cut the white parts into chunks and put them into a blender, slice the green parts thinly and set aside.

To make the marinade, add the vinegar, maple syrup, toasted sesame oil, garlic, smoked paprika, garlic powder, and ginger into the blender and blend, along with the white parts of the onion, until smooth.

Put the chicken in a large bowl, pour the marinade over the chicken, cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.

Heat the coconut oil in large nonstick lidded skillet set over medium heat until shimmering, add the chicken pieces and cook for 5 minutes on each side, or until browned.

Drizzle any remaining marinade from the bowl over the chicken and sprinkle the reserved sliced green onions, stirring to coat the chicken, then partially cover the pan with a lid and reduce the heat to medium low, cook the chicken for 10 minutes.

Turn the chicken, cook for 10 more minutes, leave a small opening between the lid and the pan so that some of the steam can escape.

Remove the lid from the chicken pan to check for doneness, cook until done (check by cutting the chicken or using a meat thermometer to check for 165ºF), sprinkle with toasted sesame seeds, remove from heat.