First, prepare orange chicken sauce by mixing together orange juice, soy sauce, honey, and sriracha. Set aside.

Next, crack 2 eggs in a medium bowl and whisk until scrambled. Then, place white whole wheat flour, garlic powder, and salt in another medium bowl and whisk.

Prepare chicken by thinly slicing into bite-sized pieces. Then, dunk each piece into the egg wash and coat with the flour mixture. Repeat until all chicken slices are fully coated.

Heat a tablespoon of coconut oil in a large pan over medium/high heat. Cook chicken pieces on each side for 2-4 minutes or until fully cooked. Depending on the size of your pan, you may need to do this in batches. Add more oil as needed.

Once all chicken is fully cooked, remove from pan. Then, add in sauce and sprinkle in 2 teaspoons of cornstarch. Whisk over medium-high heat until sauce has thickened and cornstarch has dissolved.

Add chicken back in and toss in sauce. Season with fresh orange zest and sesame seeds.

Serve with your choice of grain and veggie!