Cut all the chicken into bite sized pieces. Beat one egg in a medium bowl, set aside.
In a baking dish or a plastic bag, add almond flour, arrowroot, salt, and onion powder together. Stir or shake to combine.
Heat a non-stick skillet to medium-high heat and add avocado oil. Just enough to coat the entire pan.
Make an assembly line. The chicken, egg, and flour mixture. Add the chicken to the egg and stir to coat. Then add the chicken to the flour mixture and make sure all the chicken is coated with the flour.
Add the flour coated chicken into the heated skillet. It should sizzle when you add it because you want the chicken to get nice and crispy.
Cook approximately 4-5 minutes on each side or until cooked through. It may be longer depending on the size of the chicken bites.
Once cooked on each side, add to a paper towel lined plate to get off any excess oil.
Whisk all ingredients for the orange sauce in a large bowl and add the chicken. Stir to coat.
Cook 1/2 cup of white rice (or brown if you prefer) according to package directions.
Whisk all ingredients together for the sauce.
Once rice is cooked, transfer to the pan you cooked the chicken in and pour in sauce. Cook about 3-5 minutes until sauce is soaked into the rice. Now you can devour!
* If you have leftovers, it will keep in the refrigerator for up to 4 days.