In a large bowl, toss the chicken wings with avocado oil and your chosen seasoning blend until evenly coated.

In a saucepan, combine the pineapple juice, orange zest, orange juice, chili garlic sauce, sriracha, and honey. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 35 minutes, or until the glaze has reduced by half and thickened. This can take a while, so be patient! In a small bowl, whisk together the cornstarch (or potato starch) and water to create a slurry. Whisk the slurry into the simmering glaze. Continue whisking until the glaze thickens to your desired consistency. Remove from heat.

Preheat your grill to medium-high heat. Place the seasoned wings on the top rack of the grill, positioning them in the circulation zone, away from direct high heat. Grill for 11 minutes, then flip the wings using long tongs. Continue grilling, moving the wings to cooler parts of the grill if they are getting too much color, ensuring they cook through without burning.After approximately 25 minutes total grilling time, the wings should be cooked through and have a nice char. Remove them from the grill and place them in a clean bowl.

Allow the grilled wings to cool for about 15 minutes. Pour the pineapple-sriracha glaze over the wings and toss gently to coat them evenly. Garnish with chopped cilantro and green onions before serving.