Begin by cutting boneless skinless chicken breasts into bite-sized pieces and pat them dry.

In a bowl, whisk the eggs until smooth. Pour gluten-free flour blend into another bowl. Dip chicken pieces in eggs, then coat in flour.

Heat vegetable oil in a deep skillet over medium-high heat. Fry coated chicken in small batches for 4-5 minutes until golden brown.

In a saucepan, combine orange juice, orange zest, soy sauce, honey, minced garlic, and ginger. Heat and simmer, then add a cornstarch slurry to thicken.

Once all chicken is fried, transfer to a paper towel-lined plate. Pour orange sauce over the chicken and toss to coat.

Transfer chicken to a serving platter and garnish with green onions, sesame seeds, and cilantro. Serve immediately.