Place the chicken in a medium sized bowl with xanthan gum and toss to coat.
In a small bowl, stir together the soy sauce, rice vinegar, chili paste, sweetener, 1 tablespoon xanthan gum and water. Set aside.
Heat avocado oil in a large skillet and fry the chicken in batches. Place on a paper towel lined plate to dry.
Drain all but a tablespoon of oil from the skillet and add chili flakes, garlic and ginger. Cook 1-2 minutes until fragrant.
Pour the sauce into the skillet and stir on low until it thickens. Add the chicken back to the pan, toss in the sauce and cook 1-2 minutes more.
Top with sesame seeds and serve with broccoli or cauliflower rice.