Combine the chicken thighs with 2 tablespoons soy sauce, garlic, and ginger in a plastic storage bag or container. Refrigerate at least 30 minutes up to overnight.

In a small saucepan, combine 1/2 cup soy sauce, rice vinegar, and allulose.

Place the pan over medium heat, stir while cooking, until all the allulose has dissolved and the sauce has slightly reduced.

Put the Keto Chow and water in a measuring cup or small bowl, stir until combined.

Add the Keto Chow to the sauce and cook over low heat, stirring continuously, until the sauce looks shiny and slightly thick. It should have the consistency of thick pancake syrup.

Set the sauce aside to cool.

Remove the chicken from the marinade and grill, flipping over halfway through. The time will vary according to your type of grill.

When chicken is almost fully cooked, brush with teriyaki sauce and return to the grill or place under a preheated broiler for three to five minutes, until sauce begins to brown.

When fully cooked, the chicken should be brown, the juices will run clear, and it will register at least 165°F internal temperature on an instant read thermometer.

Serve extra sauce on the side with chicken.