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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
In a small bowl, whisk together the apple cider vinegar, coconut aminos, olive oil, honey, garlic, ginger, thyme, turmeric, and salt until combined.
Place the chicken breasts in a zip-top bag or shallow dish. Pour all but 3 tablespoons of the marinade over the chicken, turning to coat. Reserve the remaining 3 tablespoons of marinade in a separate small bowl before adding the chicken — this reserved portion will be used as a finishing glaze. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours.
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