Preheat oven to 425°F.
In a blender, combine the coconut aminos, balsamic, oil, dijon and dried ginger, until smooth. In a saucepan, heat on medium and stir in the blended mixture, minced garlic and red pepper flakes. Constantly stir until thickened in about 10 minutes.
Place chicken on baking sheet lined with aluminum foil. Use a brush to coat the chicken with teriyaki sauce on both sides. Season with salt and pepper. Bake for 40 minutes or until cooked through and the edges begin to crisp.
Slice chicken into strips and sprinkle with sesame seeds before serving.