Mix together sesame seeds, tapioca flour and Himalayan salt in a bowl.
In a separate bowl, whisk your egg.
Slice up your chicken into small strips/pieces and set aside.
Whisk together all the ingredients for the sauce.
Heat a pan to medium heat along with the avocado oil.
Take a chicken strip and dip it into the egg mixture, then the sesame seed and flour mixture. Place in the pan. Repeat this until your pan is full but not overcrowded as this will prevent crisping. Do in batches if necessary.
Cook chicken for 3 minutes per side or until no longer pink.
Once cooked through add your sauce and stir until heated.
Serve over steamed cauliflower rice and garnish with extra sesame seeds and green onion if desired.