Cut chicken into 1-inch cubes. In a medium bowl, mix the coconut flour, salt, pepper. Set aside.
In a shallow bowl, whisk eggs and heavy cream. Set aside.
Using a fork, dip a piece of chicken into the egg mixture (gently shake it drain the extra egg) dip into the coconut flour on both sides to coat the chicken piece evenly.
Set aside the coated chicken pieces onto a rack, and repeat the previous step until all chicken pieces have been coated with the egg/flour mixture.
In a medium saucepan, add 2 inches (5 cm) of avocado oil and bring to high heat, 375°F (180°C).
Line a plate with paper towels. Set aside.
Add the marinated chicken cubes to the frying pan, about 10 pieces simultaneously, and deep fry for 2-3 minutes until golden. Turn halfway with a slotted spoon or fork and brown on the other side
Reserve the fried chicken onto the plate covered with absorbent paper.
Cover plate with foil to keep the chicken warm while you make the sauce
Orange keto sauce
In a medium saucepan, over medium-high heat, whisk together orange juice, orange zest, low-carb soy sauce, white vinegar, erythritol, water, ginger, and crushed garlic
Boil the sauce, then gently simmer for 2 minutes to reduce. Taste your sauce sweetness now. If not sweet enough, add up to 2 extra tablespoons of erythritol (this doesn't impact the net carb/serve) and keep simmering to dissolve the extra sugar-free sweetener.
Sprinkle xanthan gum all over the saucepan and constantly whisk until the sauce thickens and coats the whisk. This can take 1-2 minutes. If it's not sticky enough to your liking, add an extra sprinkle of 1/4 teaspoon of xanthan gum.
Remove the saucepan from heat when the sauce is thick and sticky.
Add the fried chicken into the sauce and toss until the sauce coats it thoroughly.
Serve with cauliflower rice, sesame seeds, and green onion.