In a small sauce pan, stir fry the avocado oil, garlic, ginger and red pepper flakes over medium heat for 1 minute, or until fragrant.
Add soy sauce and coconut sugar. Stir well to combine and melt sugar.
In a small bowl, dissolve tapioca starch with water to create a slurry.
Bring the soy sauce mixture to a simmer. While stirring the sauce, add the slurry. With a few stirs, you should see it start to thicken. Remove from heat and limit stirring.