Heat a skillet over medium heat. Coat chicken strips in egg wash then a mixture of almond flour and tapioca flour.
Add avocado oil to coat the hot pan then add chicken. Cook for 2-4 minutes each side (depends on the size and thickness of the chicken). While the chicken cooks, make the sauce.
In a medium sized bowl, whisk together lemon juice, monk fruit sugar, honey, tapioca flour, water, rice vinegar, salt & pepper.
Remove chicken from the pan and set aside. Add in your sauce and bring to a simmer for 5 minutes. The consistency should be thick, but still runny. If its too thick, add more water and if it’s too thin sprinkle in more tapioca flour.
To serve, pour the sauce over your chicken and rice. I paired with some sautéd garlic green beans as well!