Cut the chicken into uniform 1-inch pieces and pat dry.nWhisk 3 tablespoons cornstarch, 2 tablespoons water, and the egg in a bowl.nToss the chicken pieces in the batter until coated.nHeat avocado oil in a large skillet over medium-high heat.nCook the chicken in an even layer for 5 minutes until golden brown on the bottom.nFlip and cook the other side for 5 minutes until cooked through.nWhisk coconut aminos, honey, 2 tablespoons water, rice vinegar, sesame oil, 2 teaspoons cornstarch, garlic powder, and ginger in a separate bowl.nRemove the chicken to a plate and set aside.nPour the sauce into the hot skillet and simmer for 2 minutes until thickened.nReturn the chicken to the skillet and toss quickly to coat.nGarnish with sesame seeds and serve immediately.