Mix liquid aminos, coconut nectar, sesame oil, chili paste, sesame seeds, ginger, and garlic in a small bowl and whisk until mixed well. Put brussel sprouts in a large piece of foil and pour sauce and coconut oil over brussel sprouts and mix gently. Fold the foil up into a foil packet. Place on a grill pan. Cook on grill on Med-Low heat for 25-30 minutes of until desired tenderness. If you do not have a grill available, you can bake them for 25 minutes at 400 degrees.