• Cut the chicken into bite-size pieces.
  4 Chicken tenderloins
• In a bowl, combine the minced garlic, orange juice, salt, pepper, onion powder and paprika. Add the cut chicken and stir until the chicken is well coated. Set aside.
  1 Garlic clove , ¼ cup Orange juice, ¼ teaspoon Salt, ½ teaspoon Onion powder, ¼ teaspoon smoked paprika

Make the Orange Sauce

• In a sauce pan over medium heat add the avocado oil, garlic and grated ginger. If you don't have fresh ginger just leave it out. Cook for 1 minute until the garlic is fragrant.
  1 Tablespoon Avocado oil, 1 Garlic clove, ¼ teaspoon Fresh ginger
• Add the vinegar, soy sauce, orange juice and bring to a gentle simmer. Add the orange marmalade.
  ¾ cup Orange juice, 1 Tablespoon Rice vinegar, 2 Tablespoons Soy sauce
• In bowl combine the cornstarch and 3 tablespoons of water. Mix well until all the cornstarch is dissolved (slurry). Add the to orange sauce to thicken it up.
• Bring the heat to medium-high until the sauce is shiny and syrup-like consistency. This makes about 2 cups of orange sauce.

Make the breading

• In a small baking dish or a plate combine the flour, cornstarch, salt, pepper, baking powder and whisk together.
  ½ cup All purpose flour, ¼ cup Cornstarch, ¼ teaspoon Salt, Pepper to taste, ½ teaspoon Baking powder
• In a bowl beat the egg.
  1 egg
• In a non-stick frying pan add about ¾ cups of avocado oil and bring it to a medium-high heat.
• Dip the egg pieces in the egg and then flour mixture until fully coated.
• Fry the chicken for 2-3 minutes and flip it. Fry for another 2 minutes until both sides are golden brown. Fry in 2 to 3 batches and avoid overcrowding the pan.
• Place the chicken in a kitchen paper towel-lined plate.
• Toss the chicken in half the orange sauce until well coated. Add more if desidered.
• Serve over rice, add chopped chives as garnish.