Gluten-Free General Tso's Chicken

Cut chicken into 1" pieces and place inside of a large bowl with arrowroot starch and a big pinch of salt and pepper. Toss to coat the chicken fully.
Heat oil on medium in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
Remove chicken and set aside. Add the white parts of the scallion, ginger and garlic and cook for 1 minute.
Add in the coconut hoisin, rice vinegar, coconut aminos, syrup, sesame oil, and red pepper flakes.
Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
Serve chicken immediately with sauce from the skillet over fried cauliflower rice and top with green parts of the scallions and sesame seeds.