Whisk all the sauce ingredients (except the tapioca starch) together in a large frying pan over medium-high heat and bring to a boil.
Once boiling, whisk the tapioca starch and 2 teaspoons of the hot sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth. Let the sauce come to a boil, stirring until the sauce thickens—about 2-3 minutes.
Turn down the heat to medium-low and cook for an additional 30 seconds to 1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
For the chicken, place the tapioca starch and a pinch of salt in a large zip-lock bag. Add in the chicken and toss until coated.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add in half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a plate lined with paper towels. Blot off any excess oil. Add another 1 tablespoon of oil to the pan and cook the remaining chicken.
Transfer chicken to the bowl with the sauce, along with the sesame seeds. Stir until well coated.
Serve over cauliflower rice and garnish with a sprinkle of green onion. Enjoy!
