Orange Chicken & Cauli Rice

1. Cut chicken into bite-sized pieces, dip in egg, then coat with flour (coconut or almond).
2. Melt butter, coat pieces of chicken with butter, then air fry at 400F for 10 minutes, flipping halfway through, or until it reaches an internal temperature of 165F. (Alternatively, you can bake at 425F for 45 minutes or deep fry them).
3. Blend together all ingredients for the sauce (orange extract, chicken broth, soy sauce, ginger, red pepper, liquid stevia, and optional rice vinegar, xanthan gum, low carb BBQ sauce). Put the sauce in a saucepan over medium-low heat for 3-4 minutes, then coat the cooked chicken with the sauce.