Cut the chicken thighs into bite-sized pieces and set them aside.
Add the coconut flour to a mixing bowl and in small batches add the chicken pieces into the flour and toss to fully coat in the flour.
Add avocado oil to a frying pan over medium-high heat. Once the oil is hot add the chicken pieces in small batches and fry until all are fully cooked through. Set aside.
Add lemon zest to a saucepan on medium-high heat and stir for a couple of seconds.
Add chicken broth and sweetener of choice to the saucepan, and whisk until the sweetener is dissolved. Add the lemon juice and stir.
While continuously whisking, slowly add the xanthan gum or arrowroot slurry, turn up the heat and bring sauce to a boil.
Reduce heat to a simmer and allow the sauce to reduce until the sauce has thickened to a glaze. Remove from heat.
Add the fried chicken pieces into the sauce and toss to coat in the lemon sauce. Serve as is or over warm cauliflower rice. Garnish with optional sesame seeds.
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Notes
*all nutritional data are estimates based on the products I used*Yield: 16 ounces, Servings: 3, Serving Size: 5.3 ounces (⅓ of recipe), Net Carbs per Serving: 5g, Amounts per Serving-