In a large skillet, combine the white (harder) parts of the bok choy and the onion with the chicken broth. Bring to a low boil and cook until they are partially soft.
Add in the remaining greens of the bok choy leaves, the garlic, chicken and the coconut aminos. Cook until chicken is nearly done cooking. (about 10-15 minutes). Stir frequently.
When the chicken is cooked through, there should still be at least a small amount of liquid left in the pan.
In a small bowl, whisk together the arrowroot powder and water until the arrowroot is totally dissolved. Pour it into the pan and stir.
If you feel like you don't have enough sauce to really glaze everything well, you can add a little extra chicken broth.
Season with salt and pepper and garnish with carrots.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.