In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper. Set aside.
In a medium, high-sided frying pan, heat 1/2 tablespoon of avocado oil over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute.
Add the orange juice mixture, stirring to incorporate the garlic and ginger. Additionally, place 1 teaspoon of tapioca starch in a medium bowl.
Turn the heat to high and bring to a boil. Once boiling, add 2 teaspoons of the hot sauce to the tapioca starch and whisk until smooth. While whisking, pour the tapioca mixture into the sauce and stir in well.
After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat to medium-low and cook another 3-4 minutes until thick and glossy.
Transfer to a large bowl, cover, and let stand to thicken while you make the chicken.
Heat the remaining 1/2 tablespoon of avocado oil in a large frying pan over medium-high heat. To avoid crowding, fry the chicken in batches, using 1 tablespoon of oil each time.
While the oil heats, place tapioca starch and a pinch of salt and pepper into a large Ziploc bag. Add the chicken cubes, seal the bag, and toss until coated.
Place the chicken in the hot oil and cook until golden brown and crispy, about 2-3 minutes per side, flipping once.
Once cooked, transfer to a paper towel-lined plate and gently press out any excess oil. Add the sauce to the bowl with the chicken. Toss until coated.
Serve over cauliflower rice or white rice, garnishing with green onions and sesame seeds. Enjoy!
