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In a small saucepan, whisk together the sauce ingredients but don’t heat the sauce yet.
Set up 3 bowls: one for the chicken tenders, one for the flour mixture and one for the egg mixture.
Sprinkle the chicken with sea salt and pepper in the first bowl
In the second bowl, combine the almond and arrowroot, spices and salt and pepper. Whisk the egg with the water in the third bowl.
Heat a large heavy skillet over medium high heat and add your oil for frying, enough to generously coat the skillet.
Once the oil is sizzling hot, dredge a piece of the chicken in the egg, shaking off excess and coat in the dry mixture, shaking off excess, then place in the skillet and repeat for each piece of chicken, turning halfway though once the first side is golden. I did this in 2 batches using a 12” skillet. For the second batch, heat more oil as needed.
Place the fried tenders on a serving platter, then gently heat the sauce to warm without boiling. Drizzle the sauce over the fried tenders, reserving about ¼ cup for dipping, if desired. If you want more sauce for dipping, you can double the sauce ingredients or make a second batch.
Serve as is or with thinly sliced green onions. Enjoy!