Cut chicken into 1-inch cubes.
Crush-up pork rinds
Whisk together eggs & cream in one bowl
Mix almond flour and a pinch of salt in the second bowl
Put crushed pork rinds into the third bowl
Coat chicken with almond flour, dip into egg/cream mixture, then coat chicken pieces with pork rinds.
Repeat until all of the chicken is done.
Heat ¼ cup of oil in a wok or large skillet at medium-high heat. Once hot, cook the chicken in oil.
Whisk together the remaining ingredients in a small bowl. Heat a clean wok or skillet at medium-high heat and add sauce to the plan.
Once the sauce begins to bubble, add to the pan and coat the chicken