Place the chicken in a plastic zip-top bag and pound it using a mallet or an empty bottle to an even thickness of about ½ inch. Season chicken on both sides with salt and pepper. Heat 1 tablespoon coconut oil in a large saute pan or grill pan over medium-high heat. Place the chicken in the pan and sear until browned, approximately 3-4 minutes per side. When done, place the chicken on a plate and set aside.
Reduce heat to medium-low. Add remaining coconut oil to the pan. Add garlic and saute until lightly brown about 1 minute. Add orange juice, broth, and ginger and bring to a simmer. Cook until reduced by half or about 3 minutes.
Place chicken on a cutting board and slice it into medium sized pieces with a chef's knife. Add the chicken to the saute pan and simmer for about 10 minutes, or until the chicken is cooked to 165 degrees F°.
Transfer the coated chicken to a platter leaving the sauce in the pan. Remove the ginger slices, and stir the balsamic vinegar and mint into the sauce, if desired. Mix some of the sauce in with the sorghum then ladle sauce over the chicken, and serve warm over cooked sorghum.
Serving size: 4 ounces chicken + 1/2 cup sorghum, Calories: 395 calories, Fat: 10 grams, Saturated fat: 6 grams, Carbohydrates: 40 grams, Sugar: 9 grams, Sodium: 205 milligrams, Fiber: 5 grams, Protein: 30 grams, Cholesterol: 0 milligrams