Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper, then lightly spray it with the avocado oil spray, or brush it with half of the avocado oil.

In a large bowl, whisk together the egg white, arrowroot starch, coconut aminos, apple cider vinegar, and salt. Add the chicken to the marinade and toss to coat.

In a small bowl, whisk together the arrowroot starch, white rice flour, and sea salt.

Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and lay the chicken on the baking sheet. Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then bake for 15 minutes. After 15 minutes, flip the chicken then bake for an additional 15 minutes, until browned and crisp.

While the chicken is baking, whisk together the water, orange juice, coconut sugar, coconut aminos, apple cider vinegar, and red pepper flakes in a saucepan over medium heat. Bring to a boil, then whisk together 1 tablespoon arrowroot starch with 2 tablespoons water. Pour the arrowroot mixture into the sauce, then bring to a boil. Once the sauce has thickened, remove from heat.

Toss the chicken with the orange sauce then garnish with white sesame seeds. Serve over white rice or cauliflower rice and enjoy!