Cut chicken into nugget sized pieces
Fill skillet with a thin layer of avocado oil and turn to medium heat
Toss chicken pieces in 1/2 cup arrowroot flour until completely covered
Cook chicken on skillet for around 6 minutes, flipping half way (or until cooked through and crispy)
Whisk avocado oil, sesame oil, coconut aminos, honey, acv, garlic powder and sriracha in a small bowl – (can add more sriracha for extra spice or more honey for extra sweetness)
Add sauce mixture to a separate skillet on low heat and mix in the arrowroot flour until sauce has a thick consistency
Toss crispy chicken in sauce until covered
Top with sesame seeds and red pepper flake