In a small bowl, mix the orange juice with the tapioca starch and whisk until the starch is all dissolved.

To prepare the sauce, preheat 1 tbsp. coconut oil in a skillet over a medium heat, and add the garlic, ginger, crushed red peppers, and half of the orange zest. Cook until golden, about 1 minute.

Once the oil and spices are golden, add the fish sauce, the white wine vinegar and the honey, if using, and cook about 10 seconds. Then add the orange juice and starch mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat and simmer for a minute or two. Remove the mixture from the heat, but leave it in the skillet.

Break the two eggs into a bowl and whisk them together. Dunk each piece of chicken in the raw eggs and coat them with the almond flour.

Pour coconut oil into a big skillet until it’s about ½ an inch deep. Heat it to at least 365 F.

Add the pieces of chicken to the coconut oil, and cook until golden on each side, about 5 minutes. Transfer the cooked chicken pieces to a paper towel for a few minutes, then transfer them to a serving dish.

Once the chicken is fried, place the skillet containing the sauce back on medium heat and warm it up. When it’s warm, pour it over the chicken pieces and mix to get them nicely coated with the sauce.

To serve, garnish with the remaining orange zest and the sliced green onions.