In a small bowl, whisk together monk fruit, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and water, then set aside.
Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
Add the mixture of the monk fruit, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger, toss to coat and cook until the sauce thickens, about a minute.
Serve over cauliflower rice or with a side salad.