Combine the coco aminos, coconut vinegar, black pepper, and 1/2 sliced onion in a large bowl. Add the chicken, massage the chicken to coat with marinade and cover. Refrigerate and marinade overnight.
On a medium bowl, combine green onions, 1/2 diced yellow onion, coconut, lemon juice, and thai chili (optional). Refrigerate overnight.
On the next day, prepare grill to high heat. Grill the chicken for 15 minutes on each side. Dice chicken thighs and add to medium bowl. Mix well and refrigerate for at least 30 minutes.
Heat chicken marinade in a sauce pan over medium to high heat for 10 minutes while cooking Jovial cassava orzo pasta according to packaging on a separate pan. Transfer orzo pasta to chicken marinade and let it simmer for 5 minutes on low-medium heat.