Preheat oven to 375 degrees. Line a baking dish with parchment paper.

Add the crackers to a plastic bag. Use a rolling pins to break them into small pieces but not completely crushed.* Leave them in the bag.

In a shallow dish, whisk the egg. Add the honey, paprika, garlic powder and salt and pepper.

Cut raw chicken into strips and start by dipping them in the egg mixture and placing them in the bag to get coated in the crackers.

Repeat with remaining chicken and use excess cracker coating to add to parts of the chicken where it might be missing. Bake in the oven for 25 minutes.

While the chicken is baking make the sauce. Combine the chicken broth, orange zest and juice, sugar, ginger, garlic, coconut aminos, and sesame oil in a frying pan. Bring to a boil over medium heat. Reduce heat to low and simmer the sauce for about 4-5 minutes. Whisk in the arrowroot powder (this will make it thick!) 2 tsp. at a time until sauce thickens.

Remove the chicken from the oven. Using tongs, transfer it into the skillet with the sauce. Get all sides and pieces of the chicken coated in the sauce and remove from heat. Transfer to a plate and top with sesame seeds as a garnish!