In a large skillet, heat the coconut oil, tallow, or lard over medium-high heat.
In a small bowl, beat the eggs with the water and set aside.
In a medium-size bowl, mix together the almond flour, the ¼ cup of arrowroot powder, salt, pepper, garlic powder, and ginger.
Dip the chicken into the egg mixture, then into the flour mixture, shaking to remove excess flour.
Test the hotness of the oil by dropping a small bit of chicken in. If it immediately starts foaming and bubbling vigorously the oil is ready.
Carefully drop the breaded chicken pieces into the hot oil, cooking about 3-5 minutes per side until cooked through. Do not stir or move chicken except to flip once during cooking as it may knock off the breading.
Carefully remove the chicken from the pan and place on a plate to cool.
Repeat with all the chicken until cooked.
To Make the Sauce
While chicken is cooking and cooling, zest and juice the oranges and lemon into a medium-sized saucepan.
Add the coconut aminos, chili garlic sauce, and honey.
Stir well and whisk in the 1 tablespoon arrowroot powder.
Bring to a simmer and continue simmering over medium-low heat for 15-20 minutes or until it reaches desired thickness. Do not let it boil or burn! If you want a thicker sauce, add a little more arrowroot.
Pour the sauce over the chicken and lightly toss to coat.
You can completely skip the flour and egg steps if you don't want to bread the chicken and can just stir fry the bite-sized pieces of chicken in 2 tablespoons coconut oil until cookedAlternately, you can bread the chicken and place it on a well-oiled baking sheet and bake at 375°F for least 30 minutes or until cooked through in the oven.