Add the white wine, coconut aminos (or liquid aminos), and avocado oil to a mixing bowl and stir together to combine. Add in the chicken and stir well. Add the tapioca flour and sea salt and stir well. Allow the chicken to marinate while you make the sauce and chop the vegetables. Stir it occasionally.

Add the ingredients for the sauce to a bowl or measuring cup and stir to combine. Set aside until ready to use.

Add 1 tablespoon of sesame oil to a large non-stick skillet and add half of the chicken, creating one layer of chicken. This allows the chicken to brown up nicely for a good crisp. Cook chicken 2 to 3 minutes until browned, then transfer to a plate and repeat with remaining chicken. Transfer the rest of the chicken to the plate and add 1 tablespoon more of sesame oil or avocado oil to the skillet.

Add the bell pepper, green onion, and garlic (and chili if using) to the skillet and cook, stirring occasionally until very fragrant, about 3 minutes. Transfer the chicken back into the skillet and continue cooking until everything appears golden-brown and cooked through, about 5 minutes.

Add the sauce to the skillet and bring to a full boil. Stir in the cashews and water chestnuts Stir continuously until everything is well combined and the sauce is thick and sticky, about 2 minutes.

Serve Kung Pao Chicken with choice of cauliflower rice or regular steamed white or brown rice.