In a medium saucepan, add the water, honey, orange juice, coconut aminos, ginger, garlic and sea salt and pepper and warm over medium heat for a few minutes, stirring to combine
Add in the tapioca flour and orange zest and bring to a low boil and stir then turn off heat and start making the chicken
In a medium shallow bowl, whisk together 2 eggs
In another shallow bowl, mix together the flour and sea salt and black pepper
Warm a large skillet with oil and dip the chicken into the egg mixture, allowing excess egg to drip off then dip into flour mixture and add to pan, repeat for as much chicken as you can fit in the pan at once and cook each piece for 3-4 minutes on each side on medium heat (add more oil as needed)
Repeat for remainder of the chicken then add to a paper towel lined plate so it absorbs any grease
Toss the chicken and sauce together in a large bowl or whip/clean the pan/skillet and toss in there to coat
Serve while warm with desired sides. We usually serve with cauliflower rice or basmati rice and any roasted veggies. Add scallions to garnish if desired.