Frozen Bananas

Set up three mixing bowls. Place the cut chicken breast in the first bowl. In the second bowl, beat eggs and milk together. In the third bowl, add cassava flour with salt, pepper, garlic powder and combine.
Coat each piece of chicken in the egg mixture and then the flour mixture. Remove chicken one at a time and transfer into an air fryer sprayed with avocado oil. Do not overcrowd the air fryer with the chicken. Make this recipe in batches if needed.
Once you place the chicken in the air fryer, spray avocado oil over the top of the chicken. Air fry at 375 degrees F for about 12-15 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
Now, it's time to make the sauce while the chicken is cooking. In a small bowl, make a slurry. This is the mixture that will thicken the sauce. Whisk together 1 tablespoon of cassava flour and 2 tablespoons of water. Set this aside.
In a pan, brown diced garlic in sesame oil. Add in chili flakes, bone broth, honey and coconut aminos, apple cider vinegar and ground ginger. Cook for 2-3 minutes.
Lower the heat, add the slurry mixture in a little at a time and whisk. Whisk until the mixture begins to thicken. Once the mixture is thick, remove from the heat.
Once the chicken is cooked, toss it into the pan with sauce and coat. Serve the chicken as you please (white rice, brown rice, quinoa or cauliflower rice). Top with sesame seeds and sliced scallion!