Cut 1½ pounds of boneless, skinless chicken thighs into 1-inch pieces and pat dry.

In a shallow bowl, mix ½ cup of almond flour with ½ teaspoon of salt and ¼ teaspoon of black pepper.

Toss the chicken pieces in the almond flour mixture until lightly coated.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.

Working in batches, cook the chicken for 3-4 minutes per side until golden and crispy. Remove to a plate.

In a small bowl, whisk together 3 tablespoons of soy sauce (or coconut aminos), 2 tablespoons of rice vinegar, 2 tablespoons of low-carb sweetener (like erythritol), 1 tablespoon of tomato paste, 1 teaspoon of sesame oil, ½ teaspoon of ginger powder, and the zest of 1 orange.

Lower heat to medium-low, add garlic, ginger and pepper flakes, and stir for 30 seconds. Add 2 tablespoons water if the pan is dry.

Pour in the sauce mixture and bring to a simmer.

Return the chicken to the pan and toss to coat in the sauce.

Toss and simmer for 2-3 minutes until chicken reaches 165°F and sauce lightly coats it; almond flour gives a tender coating, not a crisp starch crust.

Garnish with sesame seeds and sliced green onions.

Serve over cauliflower rice or shirataki noodles.