Bring a pot of salted water to a boil. Add the pasta and cook to al dente, according to package instructions. Drain and drizzle with olive oil to prevent sticking.

While the pasta cooks, create a 3-part dredging station: add the tapioca flour to a low bowl or plate and mix in a generous pinch of salt, black pepper, and garlic powder. In a separate low bowl or plate, add the panko. In a third bowl, add the egg and whisk with 1 tablespoon of water.

One piece of chicken at a time, coat it completely in the tapioca flour mixture, then move to the egg wash to completely coat, then to the panko. Cover completely with panko and place on a tray. Repeat for each piece of chicken. (Note: for easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the panko sticks).

Heat a large, deep skillet over medium heat and fill with ½-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches if needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken is fully cooked through. Set aside on a wire rack or tray to cool, then cut into ½-inch cubes.

Meanwhile, prepare the dressing: Add the tahini, lemon juice, dijon mustard, garlic, salt, black pepper, onion powder, and 2 tablespoons of warm water to a mixing bowl and whisk until smooth and combined. Add up to 3 additional tablespoons of warm water, one at a time, to thin out the dressing to your desired texture. Set aside.

Assemble the salad: add the cooked and cooled rotini, chopped romaine, and chicken cubes to a large bowl. Pour the dressing on top along with the grated parmesan. Use salad tongs to mix, evenly distributing all ingredients and coating with the dressing. Serve immediately for best results.