Cut the chicken into 1-inch to 1.5-inch cubes using kitchen shears or a knife and place in a mixing bowl.

Marinate the chicken: Add the marinade ingredients--the coconut aminos, tapioca flour, sesame oil, sriracha, garlic, and salt--to the bowl of chicken. Toss coat. Cover and chill in the refrigerator for at least 15 minutes, or up to 12 hours, covered.

While the chicken marinates, make the orange sauce: add the tapioca flour and 1 tablespoon warm water to a small bowl or jar and stir until the flour is dissolved and the water is milky white. Add the orange juice and zest, coconut aminos, maple syrup, rice vinegar, and sriracha. Mix well and set aside until step 7.

Coat the chicken: Add the tapioca flour to a large bowl and remove chicken from the refrigerator. Drop 4-5 pieces of chicken at a time into the bowl with tapioca flour, shaking off any dripping liquid before dropping into the flour. Fully coat the chicken pieces with tapioca flour and transfer to a clean plate. Continue to work in batches of 4-5 pieces of chicken until it is all coated. Discard the remaining marinade and any leftover flour.

Set the floured chicken in the freezer for at least 15 minutes to allow the tapioca flour to fully adhere to the chicken. Meanwhile, prepare the rice according to package instructions.

Fry the chicken: Fill a large, deep skillet with about an inch avocado oil on medium-high heat until shimmering. Add the chicken in a single layer, being careful not to crowd the pan (work in batches). Fry for 2 to 4 minutes on each side, until browned and crispy, and the chicken reaches an internal temperature of 165F. Transfer the cooked chicken to a wire rack or paper towel lined plate to drain excess grease.

Carefully wipe the excess oil from the skillet used for frying and return to medium heat. Add the sesame oil, garlic, and ginger and stir constantly for 30 seconds. Pour in the orange sauce and bring to a simmer. Cook, stirring frequently until thickened, remove from heat and add back the chicken. Toss until the chicken is coated in the sauce.

For best results, serve immediately with the cooked rice and garnish with sesame seeds and sliced green onion.