Cut large chicken breasts into roughly 1-inch chunks. In a shallow bowl, whisk two eggs until well combined and set aside.

In a separate bowl, mix gluten-free flour, cornstarch, sea salt, black pepper, garlic powder, and paprika until evenly combined.

Dip each chicken chunk into the whisked eggs, then transfer to the flour mixture, pressing gently to adhere. Set aside.

In a skillet, heat olive oil over medium heat until it shimmers, about 3-4 minutes.

Add the coated chicken chunks to the hot oil in a single layer. Fry until golden brown and cooked through, about 5-7 minutes.

In a small bowl, whisk together minced garlic, honey, low sodium soy sauce, sesame oil, and cornstarch.

Pour the honey sesame sauce over the cooked chicken in the skillet and toss gently to coat.

Remove from heat and serve the Crispy Honey Sesame Chicken over rice or quinoa, or in lettuce wraps.