Preheat oven to 400° F. Line a large sheet pan with parchment paper.
In a medium bowl, whisk together 1 tbsp avocado oil, 3 cloves minced garlic, coconut aminos, and sea salt and fresh ground black pepper to taste. Add chicken pieces to the bowl and stir to coat. Set aside. OR, if marinating overnight, add the marinade to a large zip top bag with the chicken pieces and massage. Place in the refrigerator to marinate overnight.
Place green beans in a pile in the center of the sheet pan. To the top of the pile, add 2 tbsp avocado oil, 3 cloves minced garlic, and sea salt to taste. Massage the beans to coat evenly with the garlic/oil mixture. When the beans are completely coated, arrange the beans around the edges of the sheet pan in a single layer, leaving an open space in the middle.
Using a slotted spoon, place the chicken in the center of the sheet pan in a single layer. It's okay if the chicken is touching.
Bake at 400° F for 15 minutes. Remove from oven and flip chicken pieces over using tongs. Toss beans with the tongs as well. Return to the oven and bake 12-15 minutes more, until chicken is cooked through and green beans are fork tender.
