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In a large bowl combine ground chicken, olive oil, sea salt, garlic powder and onion powder and mix to combine.
Use your hands to form small nugget-sized pieces (about 1 inch long and ½ inch wide) and set aside on a plate.
Add pork panko/ground pork rinds to a large bowl and dip each nugget into the panko, coating it completely on both sides.
To make these nuggets in an air fryer, place the nuggets into the air fryer basket lightly coated with olive oil and fry on 400F for 10 minutes, flipping over at the 5 minute mark.*
To make these nuggets on the stovetop, heat a large cast iron skillet over medium heat with 2 TBSP olive oil. Add nuggets in an even layer to pan and cook ~ 3 minutes per side.
Serve warm on their own or with a sauce of your choice like the sweet and sour sauce below.
To a small saucepan over medium heat add coconut aminos, apple cider vinegar, nomato sauce, pineapple juice, coconut sugar and sea salt and bring to a simmer.
Combine arrowroot or tapioca starch with water and make into a slurry.
Pour the slurry into the simmering sauce and use a whisk to combine. Whisk continuously until sauce begins to thicken. Remove from heat immediately.