In a small bowl, mix the arrowroot flour and water until smooth. In a saucepan over medium heat, combine honey, coconut aminos, minced garlic, ground ginger, and cayenne pepper. Whisk until smooth. Stir in the arrowroot mixture, bring to a boil, then reduce heat and simmer until thickened (about 3-5 minutes). Remove from heat and set aside.

If using chicken breasts, cut them into 1/2-inch strips. In a shallow bowl, mix almond flour, arrowroot flour, garlic powder, paprika, cayenne pepper, sea salt, and black pepper. In another shallow bowl, whisk together the egg and water.

Heat oil in a large non-stick skillet over medium-high heat. Dip each chicken piece in the egg mixture, shake off excess, then coat in the dry mixture. Place in the hot oil. Cook for 2-3 minutes on each side until crisp and golden brown. Clean the skillet between batches to avoid burning.

Remove chicken with tongs and place on a paper towel-lined plate. Arrange on a serving platter and drizzle with honey garlic sauce. Serve with extra sauce on the side for dipping. For a spicier kick, increase the cayenne pepper in the sauce or chicken coating.