1. Chop the green onions using the white and light green parts for the marinade and reserve the dark green part for garnish.

2. Whisk together the olive oil, tamari(or coconut aminos with salt), Dijon, white and light green parts of chopped onion, garlic, ginger, and lime juice.

3. Add the chicken thighs to the marinade and refrigerate for 4-24 hours.

4. Remove the chicken from the refrigerator and let it sit at room temperature 30 minutes before grilling.

5. Grill over medium high heat for 5-6 minutes per side or cooked through.

6. Sprinkle with the reserved green onion.

7. Serves 4-6.