Add all the ingredients for the sauce to a bowl and whisk together until combined. Set aside until ready to use.

Whisk the egg in a mixing bowl and add the chopped chicken. Use a spoon to stir the chicken and egg together until all of the pieces are well-coated.

Add the tapioca flour to the mixing bowl with the chicken.

Stir well until the chicken is coated in egg and tapioca flour. Note: the longer the chicken sits in this mixture, the more it will stick together, so try to cook it as soon as you can to avoid stickage.

Heat the avocado oil in a large non-stick skillet over medium-high heat.

Add half of the chicken and cook (in a single layer), stirring occasionally, until browned and crispy, about 2 to 3 minutes. There’s no need to cook the chicken through just yet. Note: if the chicken is sticking together when you transfer it to the skillet, use two spoons to pull the pieces apart while it is cooking.

Transfer the first batch of chicken to a plate, then brown the remaining chicken.

Add the first batch of chicken back into the skillet so that all of the chicken pieces are in it. Pour in the sauce and bring it to a full boil.

Cook, stirring constantly, until the sauce is very thick and chicken is cooked through, about 5 minutes. Stir in the green onion and sesame seeds.

Serve general chicken with choice of cauliflower rice or steamed white or brown rice.