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

Make the marinade: pour the coconut aminos, sriracha, sesame oil, grated garlic, salt, and tapioca flour into the bowl of chicken. Toss to fully coat. Cover and chill in the refrigerator for at least 15 minutes, up to 12 hours/overnight, covered.

Add the tapioca flour to a large bowl and remove chicken from the refrigerator. Using a fork, drop 4-5 pieces of chicken at a time into the bowl with tapioca flour. Using the fork, 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. Note: if you notice some pieces are less covered, place them back in the flour and continue to coat in flour until fully covered. Discard the remaining marinade.

Set the floured chicken in the freezer for at least 30 minutes to allow the tapioca flour to fully adhere to the chicken. Meanwhile, prepare the rice.

Fill a large, deep skillet with avocado oil and heat on high. Add the chicken in small batches, being careful not to crowd the pan. Fry for 3 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 with a tray or paper towel underneath to drain excess grease.

Make the orange sauce: add the tapioca flour and water to a small bowl, stir until milky white in color, and all the flour is dissolved. Set aside. Carefully wipe excess oil from the skillet used for frying, then heat over medium. Add the sesame oil, garlic, and ginger and stir constantly for 30 seconds. Add orange juice, orange zest, coconut aminos, rice vinegar, maple syrup, minced garlic, and sriracha and bring to a simmer. Add in the slurry and stir vigorously for 30 seconds. Let the sauce simmer for 3 to 4 minutes, until slightly thickened. Remove from heat.

Add the chicken to the sauce and mix well, ensuring all of the chicken is fully coated.

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