Preheat oven to 425°F and coat a large rimmed baking sheet with parchment paper.
Add all your sauce ingredients to a small mixing bowl and whisk to combine. Set aside.
Place arrowroot powder, flour, baking soda, cayenne, salt and pepper in a small bowl. Stir to combine. Crack eggs into another shallow bowl and whisk.
One by one, dredge each chicken chunk in the egg bowl, wiping off any access and then dip each into the flour mixture. Roll until each piece is covered completely.
Place the coated chicken on prepared baking sheet with parchment or a wire rack that fits on a baking sheet, without parchment. Be sure to spray the wire rack with cooking spray or the chicken will stick! Bake chicken for 15 minutes.
When baking timer only has a few minutes left, add oil to a large skillet over medium heat. When chicken is done in the oven, add to warm skillet and allow chicken to crisp up for about 2 minutes per side.
Once chicken is golden brown and completely cooked through, add chicken to a plate and set aside while heating the sauce. Pour sauce mixture into the same skillet over medium heat. Bring to a simmer and let sauce thicken up until it coats the back of a spoon, about 5-6 minutes.
Once sauce has thickened up, add chicken back to the skillet and toss until all the chicken is coated.
Serve chicken over rice and garnish with green onions. Serve with a side of broccoli or another green veggie.