Cut chicken into tiny cubes and place them into a bowl.
Coat with the arrowroot/tapioca flour/corn starch and toss with the salt and pepper.
In another bowl, whisk together the coconut aminos, honey, ginger, garlic, sriracha, and sesame seeds.
Place a pan on medium heat on the stove.
Add the oil to the pan.
Once hot, add the chicken and stir. Add a little more oil if needed so the chicken doesn’t stick.
Stir for about 5 to 6 minutes, until the edges start to brown.
Next, add the sauce, coating the chicken.
Cook for an additional 3 to 4 minutes, until the sauce starts to thicken and a nice glaze forms over the chicken.
Remove from heat and enjoy!