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Add the orange juice, water, coconut aminos, honey, lime juice, tapioca flour, garlic powder, ginger, sesame oil, and sriracha to a blender.
Blend for 30 seconds, and then add to a medium saucepan.
Add the orange zest and heat over medium-low until thickened, about 10-12 minutes--stirring occasionally.
While the sauce is cooking, prep the chicken.
In a small bowl, mix together the tapioca flour with salt and pepper.
Dip the chicken tenders in the whisked egg, then dip in the flour mixture.
Spray the chicken generously with oil, then air fry in a preheated air fryer on 400 for 5-6 minutes per side (or bake on 400 for 15-20 minutes in a conventional oven--flipping halfway).
Toss the chicken with sauce and serve with veggies/rice/scallions/sesame seeds.