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Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least one hour, preferably overnight, tossing every so often.
Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl.
Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
Heat a thin layer of refined coconut oil or avocado oil in a large cast-iron skillet over medium-high heat. Fry chicken nuggets in batches until golden brown and cooked through. This will take about 5-6 minutes total. Do not overcook! Remove from skillet with a slotted spoon and drain on a paper towel-lined plate.
In a medium bowl, thoroughly mix together all ingredients.If you are on a Whole30, use only 3 tablespoons coconut aminos. Skip the 2 teaspoons maple syrup and 1 tablespoon coconut aminos in the ingredients list.If you are NOT on a Whole30, skip the 3 tablespoons coconut aminos. Use 2 teaspoons maple syrup and 1 tablespoon coconut aminos.
Chill sauce mixture until ready to serve, at least 30 minutes.