Cut the chicken breasts on a diagonal into thin strips, about 12 +/- pieces per breast. Set aside in a large bowl.

In a medium bowl, stir the turmeric powder, smoked paprika, granulated garlic, and 1 teaspoon of salt together to make a spice mixture. Add to the cut chicken, with 2 tablespoons olive oil. Mix to coat well.

Heat 1 tablespoon olive oil in a large sauté pan over medium high heat and sauté the broccolini for 2 minutes. Add the remaining 1/2 teaspoon salt and chopped garlic and sauté for 1 more minute. Remove and set aside.

In the same pan over medium high heat, add 1 tablespoon olive oil. Add 1/2 of the chicken to the pan in a single layer and sauté until brown and crispy, about 1 1/2 minutes, per side. Remove and set aside. Add 1 tablespoon of olive oil to the pan, add the remaining chicken to the pan, sautéing 1 1/2 minutes a side. Reduce the heat to low or medium low and return the other chicken and broccolini back to the pan. Stir to incorporate.

Add the coconut aminos to the pan and stir to combine. Serve.