In a bowl, whisk together orange zest, orange juice, coconut aminos, rice vinegar, and arrowroot starch. Set aside.

Heat avocado oil in a small saucepan over medium heat. Add garlic, ginger, and chili flakes, and stir together for 1 minute until fragrant.

Pour in the orange juice mixture and heat to simmer, stirring occasionally. Once it becomes thick to your liking, about 3-4 minutes, remove from heat and set aside.

In a large bowl, whisk together 2 eggs. Add the chicken pieces and toss to coat.

In another large shallow bowl, stir together arrowroot starch, salt, and pepper.

Remove each chicken piece from the egg wash, shake off excess dripping, then coat in the starch mixture.

In a wide skillet, heat 1/2 inch of avocado oil over medium high heat.

Once sizzling hot, add coated chicken pieces in a single layer. Cook for 2-3 minutes until golden brown and crispy on the bottom, then flip to cook for 2-3 more minutes. You may need to do this in 2-3 batches.

Place the cooked chicken in a large bowl. Pour the orange sauce over the chicken and toss to coat evenly.

Garnish with chopped green onions and sesame seeds, and serve immediately over warm rice or cauliflower rice.